Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       cup           Mayonnaise, reduced fatBacon slices, chopp
  1       tablespoons   HoneyPotato, peel, cube
  2       cups          Milk
  1       cup           Corn, frozen or fresh
  1                     Onion, chopped
     1/2                Red bell pepper, chopped
  15      ounces        Creamed corn
  1       tablespoon    Thyme, fresh, chopped

Preparation:

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and saute 1 minute. Add 2 cups of milk and bring to a boil. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasiona- lly, about 15 minutes. Add creamed corn, corn kernels and 1 tablespoon thyme (1 t. dried) to soup and simmer until heated through. Season to taste with salt and pepper If soup is too thick, thin with additional milk.

Nutritional Information:

622 Calories (kcal); 18g Total Fat; (24% calories from fat); 24g Protein; 104g Carbohydrate; 66mg Cholesterol; 1452mg Sodium