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.

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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