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Smoky Corn Chowder with Bacon
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| 6 slices | bacon chopped |
| 1 | leek, white part only finely chopped |
| 1 | russet potato finely chopped |
| 2 cups | frozen or canned corn |
| 1 1/2 cups | chicken broth |
| 1 1/2 cups | milk |
| 1 can | creamed corn |
| 1 sprig | thyme or 1/2 tsp dried |
| 1 | bay leaf |
Heat a large pot over med heat. Add bacon and cook until crispy about 4 min. Discard all but 1 tbsp bacon fat. Add leeks and sauté until tender about 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil then reduce to a simmer. Simmer until potatoes are tender about 20 min. Season with pepper. Freezes well. Serve 4 323 cals 12g protein 51g carbs 5g fibre 11g fat
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