In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings.
In the drippings, saute the onion, celery and green pepper until tender. Add the potatoes, broth, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until potatoes are tender.
Combine flour and cream until smooth; stir into pan. Add corn. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in bacon.
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Average Rating:
jmount
Jan 5, 2013
Yum! Hearty, tasty, would definitely make this again!The broth I used had no salt so I added a touch more, and added a few shakes of white pepper to round out the flavor.Excellent!
Reviews
Yum! Hearty, tasty, would definitely make this again!The broth I used had no salt so I added a touch more, and added a few shakes of white pepper to round out the flavor.Excellent!