• In skillet, cook the bacon until crispy, drain on paper towel and reserve bacon drippings.
• In large Dutch Oven or Pot, over medium high heat, melt the Butter and add Olive Oil.
• Add in the Onions and Potatoes and cook until onions are translucent and both are starting get some color, about 5 - 8 min.
• Stir in 1 Tablespoon of Flour and coat onions and potatoes.
• Now add in the drained Corn and cook for another 5 min.
• Continue cooking and add in the Chicken Broth and Evaporated Milk, mix in well.
• 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.
• Season with Salt and Pepper to taste,

For the Croutons:

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