Bacon & Potato Corn Chowder

Directions

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1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. In a large, heavy saucepan over medium heat cook bacon until crispy. Wash hands with soap and water 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.