- In a large saucepan, melt butter over medium heat.
- Add the bacon strip and fry until the bacon renders its fat, but doesn't begin to brown, about 3 to 4 minutes.
- Add the onion and sauté for 4 to 5 minutes, until soft.
- Add the carrot and celery and cook for 4 or 5 more minutes.
- Break the corn cobs in half and add to saucepan.
- Add the milk and bay leaf.
- Bring to a boil and reduce heat to a bare simmer.
- Cover the pot and cook for 30 minutes, stirring constantly to avoid burning.
- Discard the cobs, bacon strip, and bay leaf.
- Add the potatoes and red pepper; season with salt and pepper to taste; maintain a constant simmer, and cook until potatoes are fork tender, about 15 minutes.
- Add corn kernels and thyme, and simmer for another 5 minutes.
Makes 4 servings.
Approximate Nutrient Analysis per serving (based on whole milk servings):
330 calories, 13 g fat, 7 g saturated fat, 35 mg cholesterol, 200 mg sodium, 43 g carbohydrate, 4 g fiber, 16 g sugar, 12 g protein
