Corn & Potato Chowder with Bacon {Served in Bread Bowls}
Recipe type: Soup
Serves: 4
  • ¼ lb. bacon, cut across grain into ¼" pieces
  • 1 small onion, diced (or 4 shallots and 6 pearl onions you happen to have on hand)
  • 3-4 garlic cloves, minced
  • 1 potato, small diced (or 6-8 tri-colored fingerling potatoes you happen to have on hand)
  • 2 jalapeno, fine diced
  • ½ tsp. dried thyme
  • ½ tsp. dried sage
  • 1Tbl. fresh parsley, chopped
  • 2 Tbl. flour
  • 1 cup frozen corn
  • 3 cups Chicken Broth
  • 1 cup milk or cream (or evaporated milk you happen to have on hand)
  • salt & pepper to taste
  • 2 scallions, thin sliced (yes Shelby, we had them on hand)
  • crispy crumbled bacon for garnish
  1. In a dutch oven, brown bacon over medium-low heat. Reserve 2 Tbl. for garnish.
  2. Add onion, garlic, jalapeno, and potato and saute until onions are tender.
  3. Add thyme, sage, and parsley, then sprinkle mixture with flour and saute for 1-2 minutes longer.
  4. Add corn, chicken broth and milk, increase heat to med-high and bring to boil, stirring constantly. Reduce to low heat and simmer 8-10 minutes until potatoes are tender. Season with salt & pepper.
  5. Serve in bowls (or bread bowls if you happen to have them on hand), top with scallions and reserved crispy bacon.
Recipe by Lemony Thyme at