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Corn Chowder with Smokey Bacon and Thyme Scented Croutons

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!

Corn Chowder with Smokey Bacon

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!

Thyme Scented Croutons

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!

Corn Chowder with Smokey Bacon

If you are ready to cozy up to a gorgeous bowl with yummy flavors and the creaminess of corn chowder, smokey bacon and thyme scented croutons and want an easy to make dish, this is the one for you. So go on and serve it up either as an appetizer or as the main meal with a side salad and enjoy!

Corn Chowder with Smokey Bacon and Thyme Scented Croutons

Corn Chowder with Smokey Bacon and Thyme Scented Croutons

Yield: 4 - 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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.

Ingredients

For the Chowder:

  • 4 - 6 slices Smoked Bacon, diced and cooked til crispy, drippings reserved
  • 1/2 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
  • 1/2 tsp Pepper
  • 1/2 tsp Dried Thyme

Instructions

  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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