Corn and Potato Chowder Recipe

Set a pot over medium heat. Add the chopped bacon and cook, stirring, until it renders some fat and lightly browns.

Add the onion and red bell pepper. Sauté for about 3–4 minutes, until the onion turns translucent and the pepper softens.

Stir in the diced potato and cook for 1–2 minutes. Pour in the milk, then simmer over medium-low heat until the potato is tender.

Add the corn and the thyme sprig. Simmer 4–5 minutes so the flavors come together.

If you like it thicker, mash a small portion of the potatoes in the pot. Remove the thyme sprig and serve hot.