Corn-Fish Chowder

Ingredients

• 2 slices bacon 
• 1 pound baking potato peeled cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black
• 16.5 ounce regular corn cream-style canned
• 1 pound catfish fillets cubed
• 2 cups whole-kernel corn fresh
• 12 ounce evaporated milk fat-free canned
• 31.5 ounce less-sodium chicken broth fat-free canned
• 1.5 teaspoons ground thyme 
• 0.5 cup onion chopped
• 0.5 cup potato flakes instant (not granules)
• 0.3 teaspoon salt 

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat until crisp.
2. Remove bacon from pan; crumble.
3. Add onion to drippings in pan; saut 5 minutes. Stir in thyme, broth, and baking potato; bring to a boil. Reduce heat; simmer 10 minutes.
4. Add whole-kernel corn and next 4 ingredients (whole-kernel corn through milk); bring to a simmer. Stir in fish; cook 9 minutes or until fish flakes easily when tested with a fork.
5. Add potato flakes, and cook until thick (about 1 minute); stir constantly.
6. Sprinkle bacon evenly over each serving.
7. Garnish with ground pepper, if desired.