Despite the summer like weather for the beginning of Fall, Bacon Corn chowder, is on the ticket. My plan, crank the air down to about 65 degrees, put on a sweater (with shorts, of course) and enjoy a bowl of chowder. How about that for a Fall celebration?
You can never be misled by bacon, as far as I’m concerned. The applewood smoked bacon and it’s drippings add so much flavor, and I adore fresh picked thyme as a seasoning in soups, a nice rustic flavor. Mashing some of the soft potatoes will produce a thicker chowder, if that’s your preference. I don’t mind it thin(ish)
I am looking forward to (real) sweater weather and a pot of steaming chowder served with crusty french bread.
Happy Fall!
Bacon Corn Chowder
Ingredients
4 slices of applewood smoked bacon, cut in small pieces
1 small onion diced
2 baking potatoes, peeled and diced
2 ears of corn cut off the cob, or bag of frozen corn
32 ounce container chicken broth or stock
2 cups whole milk
1-2 tablespoon chopped thyme
salt and pepper to taste
Directions
- Cook bacon in dutch oven until crisp, remove from pan and reserve grease
- Saute’ onion, potatoes and corn in the hot bacon grease until onions are translucent
- Add chicken broth and bring to boil for 15 minutes
- Reduce heat and add milk, thyme and 1/2 of the crispy bacon
- Simmer until potatoes are fork tender
- Salt and pepper to taste
- Top with remainder of bacon
*Mash some of the potatoes to create a thicker chowder, if desired
