Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. add onion and cook until tender, stirring occasionally, for 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 occasionally, about 15 minutes. add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup. simmer until heated through. season to taste with salt and pepper if soup is too thick, thin with additional milk.

Target recipe: brown the bacon in a heavy saucepan. remove the bacon to a paper towel and drain the saucepan, reserving 2 tablespoons drippings. cut the chicken into cubes. add the chicken, onion, and celery to the drippings in the saucepan. cook for 10 to 15 minutes or until the chicken and vegetables are tender, stirring constantly. combine 2 cups of the corn and 1 cup of the chicken broth in a blender container and process until smooth. add the pureed corn, the remaining broth, the remaining corn, potatoes, and salt to the chicken mixture. bring to a boil and reduce the heat. simmer for 30 minutes or until the potatoes are tender. stir in the cream and parsley and simmer for 5 minutes. add the bacon, salt, and pepper. ladle into soup bowls.