Ingredients

• 2 bacon slices, 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
• Chopped fresh thyme

Instructions

1. 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.
2. 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 serve.