Serves 4
3 bacon slices, chopped
1 small onion, chopped
2 russet potatoes, peeled, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
2 cups (or more) whole milk (I used 2% low fat milk)
1 15-ounce can sweet creamed corn (low sodium)
1 cup fresh or frozen sweet corn kernels
1 tablespoon chopped fresh thyme OR 1 teaspoon dried
Chopped fresh thyme to sprinkle on soup before serving
Cook bacon in a heavy large saucepan over medium heat until fat is rendered and bacon is golden, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potatoes and bell pepper and sauté 1-2 minutes. Add 2 cups of milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15-18 minutes.
Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper.
Sprinkle with thyme and a toss of grated sharp cheddar cheese (optional) and serve!