Ingredients
-
6 slices
bacon
, chopped
-
1
leek
, white part only, finely chopped
-
1
russet
potato
, finely chopped
-
2 cups
frozen or canned
corn kernels
-
1 1/2 cups
chicken broth
-
1 1/2 cups
milk
-
398-mL can
creamed corn
-
1 sprig
thyme
, or 1/2 tsp dried thyme
-
1
bay leaf
Instructions
- Heat a large pot over medium. Add bacon and cook just until crisp, 4 min. Discard all but 1 tbsp of bacon fat. Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to mediumlow. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in freezer, in a covered container, up to a month.
Ingredient tip
Creamed corn adds richness to this soup without adding a lot of fat.
Nutrition (per serving)
- Calories
- 323,
- Protein
- 12 g,
- Carbohydrates
- 51 g,
- Fat
- 11 g,
- Fibre
- 5 g,
- Sodium
- 923 mg.
