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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Ingredients:
4 slices bacon, diced |
1 small leek (white and light green parts), thinly sliced |
2 teaspoons fresh thyme leaves |
3/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
4 cups whole milk |
2 russet potatoes, peeled and cut into a 1/2-inch dice |
2 cups corn kernels (from 4 ears, fresh or frozen) |
pinch ground nutmeg |
Directions:
1. In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes. Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.
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