I love this crazy Utah weather. I love the snow, the cold, cooking and baking. It just makes me feel all warm and fuzzy inside. ahhh.... Well, this is a recipe that is loved by my whole family. As a mom, it feels good to sit down after you have made dinner and have EVERYONE, say.. "that was soooo good." That happened with this one in my house! Hope it works for you!
2 bacon slices, chopped
1 small onion, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
2 cups (or more) whole milk
1 15-ounce can creamed corn
1 cup fresh or frozen corn kernels
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 teaspoon thyme
Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. Add 2 cups milk and bring to boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and cheddar cheese and serve.
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