Smoky corn chowder with bacon

Makes 4 Servings

Ingredients
6 slices bacon, chopped
1 leek (white part only), finely chopped
1 russet potato, finely chopped
2 cups frozen or canned corn kernels
1 1/2 cups chicken broth
1 1/2 cups milk
398 ml can creamed corn
1 sprig of thyme or 1/2 tsp dried thyme
1 bay leaf

Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.

Ingredient Tip:Creamed corn adds richness to this soup without adding a lot of fat.

BON APPETIT