Potato Corn Chowder Recipe
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4 slices bacon, chopped
1 med white onion, chopped
1 lg garlic clove, minced
3 russet potatoes, peeled and cut into 1/2 inch cubes
1/2 red bell pepper, finely chopped (or can use a few carrots)
3 cups whole milk
1/4 cup cooking sherry or white wine
1 - 15 oz cans creamed corn
2 cups fresh or frozen corn kernels
2 tablespoons chopped fresh thyme
Salt and pepper, to taste
:Heavy large saucepan
Cook bacon in heavy large saucepan over medium heat until crispy.
Remove 3/4 of the bacon and set aside to drain; chop into fine pieces.
Add onion to the remaining bacon and cook until tender, stirring occasionally - about 8 to 10 minutes.
Add garlic, potatoes, and bell pepper. Sauté for an additional minute. Make sure to get all the vegetables coated.
Add milk and the cooking sherry - bring to a boil. Reduce heat and simmer until the vegetables are tender and the soup thickens slightly, about 15 - 20 minutes.
Add creamed corn, corn kernels, and the thyme to the soup and simmer until heated through.
Season to taste with salt and pepper.
Serve garnished with the reserved bacon.
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