Ingredients
6 potatoes, peeled and dicedWater1 can (16 ounces) whole kernel corn, drained4 cups whole milk1 large onion, diced4 bacon strips, cooked and crumbled1 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme
Preparation
Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Add remaining ingredients; bring to a boil. Reduce heat and simmer for 15 minutes or until onion is soft.
