“A mish-mash of several recipes, but mostly based on a Real Simple version. The bacon gives it a good smokey taste and it's even fairly healthy! Anything that tastes this rich and is low fat....mmmmmm :)”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 slices bacon, diced
  • 3 green onions, thinly sliced (white and light green parts)
  • 2 teaspoons fresh thyme leaves
  • 34 teaspoon salt
  • 14 teaspoon pepper
  • 1 tablespoon flour
  • 3 cups fat-free half-and-half (or use whole milk)
  • 1 cup chicken stock
  • 2 russet potatoes, peeled and cut into a 1/2-inch dice
  • 3 cups corn kernels, I've used leftover BBQ'd corn and it works great. (from 4-6 ears, fresh or frozen, The carmelization really makes it taste great...)

Directions

  1. Fry the bacon until browned and crisp, about 5 minutes.
  2. Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
  3. Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
  4. Sprinkle flour over and stir to make a roux.
  5. Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
  6. Add the corn and cook for 5 minutes. Stir in the reserved bacon.

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