INGREDIENTS

  • 12 slices apple-smoked bacon
  • 2 medium onions , finely chopped
  • 2 orange bell peppers , seeded, ribbed and finely chopped
  • 3 celery ribs , finely chopped
  • 2 tablespoons fresh thyme leaves , finely chopped
  • 4 cups half-and-half
  • 4 cups whole milk
  • 7 cups corn (fresh or frozen but thawed)
  • 1 1/2red potatoes, washed and cut into 1/3 inch cubes
  • 1/2 cup fresh basil leaves , chopped

DIRECTIONS

  1. Heat a 5 qt pot over moderate heat.Add bacon and cook, turning once, until crisp, about 6 minutes.Transfer to paper towels to drain.Reserve 2 tablespoons fat in pot.Coarsely crumble bacoand reserve.
  2. Add onion, bell pepper, celery and thyme to pot with bacon fat.Cook over moderate heat, stirring occasionally, until softened, about 6 minutes.Add half-and-half, milk, corn and potatoes;.