4 slices bacon, diced
1 leek*, cleaned and white part sliced thin
2 tsp thyme
4 cups milk (or lactose-free substitute**)
2 potatoes, diced
2 cups corn kernels
salt and pepper to taste
In the bottom of a large pot, fry the bacon until crispy. Remove from the pan and set aside, leaving the drippings in the pan. Saute leeks in the bacon drippings until transparent. Slowly stir in milk and add potatoes. Simmer for 15 minutes, then add corn and cook another 5-10 minutes. Just before serving add bacon bits and season to taste. Be careful with the salt, as the bacon will already add quite a bit to the dish. Serve warm with bread.
*Onion or shallot can be substituted.
** I used half soy milk and half soy cream for a thicker chowder. You can also thicken with a bit of corn starch if you prefer.