Ingredients:
- 1 1/4 lbs red potatoes (about 8 potatoes)
- 8 slices uncooked bacon, divided
- 1 medium onion, chopped
- 1 medium red bell pepper, diced
- 3 garlic cloves, pressed
- 2 tsp dried thyme
- 1/2 cup all-purpose flour
- 4 cups chicken stock
- 1 1/2 cups milk
- 1 tsp salt
- 1/2 tsp coarsely ground black pepper
- 1 pkg (12 oz) frozen corn kernels
- DirectionsDice potatoes into 1/2-in. pieces; set aside. Thinly slice bacon crosswise into strips. Cook bacon in heavy bottom stock pot or dutch oven over medium heat 9-11 minutes or until crisp. Remove bacon and drain on paper towels. Leave approx 3 tbsp bacon drippings in pot.
- Return to heat; add onion, bell pepper, pressed garlic and thyme. Cook 4-5 minutes or until vegetables are tender, stirring frequently.
- Add flour; cook and stir until combined.
- Stir in stock and milk. Add potatoes, half of the bacon, salt and black pepper.
- Bring to a simmer; reduce heat to medium-low and cook 10-12 minutes or until chowder is thickened and potatoes are tender. Add corn; return to a simmer. Serve with remaining bacon.
