Fall Feast- Corn Chowder

Directions

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.