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,

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.