Rich Corn Chowder

Directions

1. Slice the corn from the cobs, scraping well to remove all milk.
2. In a large soup pot, fry the bacon over medium heat. Remove and crumble, leaving the drippings in the pot.
3. Using the bacon dripping, cook the onion and bell pepper until tender. Mix in the corn, potato, some salt and pepper and 1 cup of water. Bring to a boil, reduce to a simmer and cover for 15 minutes. Stir every so often.
4. Add in 1-1/2 cups of the cream along with the sugar and thyme.
5. Mix together the cornstarch with the remaining cream in a separate bowl. Slowly add into the corn mixture.
6. Stirring constantly, cook the the soup for about 15 minutes, or until thickened.