Bacon & Potato Corn Chowder

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large, heavy saucepan over medium heat cook bacon until crispy. Wash hands after handling raw pork. Remove bacon from pan with a slotted spoon and set aside.

4. Remove and discard half the bacon fat from saucepan; place pan over medium heat. Add onion and cook for 4 minutes or until tender, stirring occasionally. Add potato and bell peppers and sauté for 2 minutes. Add milk and bring to a boil.

5. Reduce heat and simmer for 15 minutes or until vegetables are tender and soup thickens slightly, stirring occasionally. Add creamed corn, corn kernels, thyme, salt and pepper and simmer for 6 minutes or until heated through.

6. Crumble bacon and sprinkle on top of soup. Serve garnished with parsley if desired.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!