Sweet Corn Chowder

4 slices bacon, diced

1 small leek (white and green parts), thinly sliced

2 tsp fresh thyme

¾ tsp salt

¼ tsp pepper

4 cups whole milk

2 russet potatoes, peeled and cut into ½-inch dice

2 cups corn kernels (from 4 ears)

Pinch of nutmeg

In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings. Add the leek, thyme, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes. Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.

Serves 4.