Corn Chowder with Smokey Bacon and Thyme Scented Croutons

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TL;DR for Corn Chowder with Smokey Bacon and Thyme Scented Croutons

Recipe Summary

This cozy Corn Chowder with Smokey Bacon and Thyme Scented Croutons will surely warm you up. Lovely served as an appetizer or main meal, perfect for those cold days.

Prep20m

Cook1h

Total1h 20m

0gCarb
0gFat
0gProtein

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It’s gorgeous, it’s comfy and it will keep you warm during those cold evenings.

Corn Chowder with Smokey Bacon and Thyme Scented Croutons!

Oh YUM YUM YUM!!! I’m all for soups, stews and chowders any time of year, but there is nothing like a warm cozy bowl full of your favorite soup when those cold nights close in.

Comfort food please!

One of my favorite toppings for those beloved soups and chowders are croutons. They are so easy to make and can be flavored to compliment any soup or your favorite salads.

For the Corn Chowder with Smokey Bacon, I decided to enhance those crunchy croutons with some Thyme and I used the Smokey Bacon drippings as well to toss them in before baking, which perfectly complimented and added some bite to this chowder. LOVE!

If you are ready to cozy up to a gorgeous bowl of corn chowder with smokey bacon and thyme scented croutons, this is the one for you. Serve it up either as an appetizer or as the main meal with a side salad, and if you really want to do it justice, a thick slice of my homemade Dutch oven bread on the side is the perfect companion for soaking up every last drop.

Little Figgy Food Team

Corn Chowder with Smokey Bacon and Thyme Scented Croutons

5 from 1 vote

This cozy Corn Chowder with Smokey Bacon and Thyme Scented Croutons will surely warm you up. Lovely served as an appetizer or main meal, perfect for those cold days.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 4 - 6

Ingredients Method

Ingredients

  

1x2x3x?

For the Chowder:

• 4 - 6 slices Smoked Bacon diced and cooked til crispy, drippings reserved
• ½ cup Unsalted Butter
• 2 - 3 Tbls Olive Oil
• 1 large Onion chopped
• 3 cups Potatoes diced
• 1 Tbls Flour
• 2 cans 15 oz Whole Kernel Corn, drained
• 2 cans 14.5 oz Chicken Broth
• 2 cans 12 oz Evaporated Milk
• Salt to taste
• Pepper to taste

For the Croutons:

• 1 6 inch Baguette (white or multigrain), cut into 1/2 inch slices
• 2 - 3 Tbls Olive Oil
• Reserved Bacon Drippings
• 1 - 2 pinches of Salt
• ½ tsp Pepper
• ½ tsp Dried Thyme

Method

 

1. In skillet, cook the bacon until crispy, drain on paper towel and reserve bacon drippings.
2. In large Dutch Oven or Pot, over medium high heat, melt the Butter and add Olive Oil.
3. Add in the Onions and Potatoes and cook until onions are translucent and both are starting get some color, about 5 - 8 min.
4. Stir in 1 Tablespoon of Flour and coat onions and potatoes.
5. Now add in the drained Corn and cook for another 5 min.
6. Continue cooking and add in the Chicken Broth and Evaporated Milk, mix in well.
7. Add in the reserved Crispy Bacon pieces and cook with lid askew, turn down heat and simmer for an additional 45 minutes until potatoes have fallen apart. If needed, use a Potato Masher to mash potatoes slightly but still leaving some chunks throughout.
8. Season with Salt and Pepper to taste,

For the Croutons:

1. Preheat Oven 350F.
2. Cut Baguette into 1 inch chunks.
3. Toss Baguette chunks in Bacon Drippings and drizzle with the Olive Oil, tossing to coat bread.
4. Sprinkle over the Salt and Pepper and dried Thyme, tossing again to coat bread well.
5. Bake in 350F preheated oven until crispy and turning golden, about 12 - 15 min.
6. Remove from oven, cool slightly and serve scattered on top of the Corn Chowder or any soup or salad.
7. Enjoy!
8. Serve with crusty bread and a drizzle of cream over the top or top with Homemade Croutons and a drizzle of Olive Oil.

Note: The Flour is used to help thicken, you can also use Corn Starch if preferred.

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