Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Vegetable oil
3 sl Bacon, chopped
1 sm Onion, 1/2-inch dice
1 c New potatoes, 1/2-in dice
1/2 c Celery, 1/2-inch dice
1/2 c Green pepper, 1/2-in dice
2 c Chicken stock
1 c Milk
1 tb Fresh thyme, chopped, or
1/2 ts dried thyme
2 c Corn
1/4 c Whipping ream
2 tb Fresh parsley, chopped
Salt
Pepper
Hot pepper sauce

On medium heat, heat oil in pot and add bacon. When bacon has
released its fat, add onion and potatoes and saut for 2 minutes.

Add celery and green pepper and saut another minute.

Add stock and bring to boil. Add milk, thyme and simmer together for
10 minutes or until vegetables are crisp-tender.

If using ear of corn: with a knife, slice corn kernels into bowl and
reserve together with can corn liquid. Add corn to soup pot, together
with whipping cream, and simmer for 5 minutes more or until corn is
tender.

Stir in parsley. Season well with salt, pepper and hot pepper sauce
[to taste].

Serve with semi-dry Riesling wine.

Source: Food Drink magazine, Autumn 94, by Liquor Control Board of
Ontario, Canada. Article by Lucy Waverman

Fall Feast menu: Fall Feast - Corn Chowder [above] Fall Feast - Pork
Tenderloin with Fall Vegetables Fall Feast - Homestyle Potatoes Fall
Feast - Pavlova [should be made ahead]

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