1. Place bacon on a baking sheet lined with aluminum foil. Place into a cold oven, and set to 400 degrees. Leave in oven for 20 minutes. When done place on paper towel to soak up grease and when cooled chop bacon. Reserve bacon grease after cooking.
2. Heat butter and olive oil on medium heat. Add onion, garlic and thyme and cook 8-10 minutes.
3. Dust the vegetables with flour and stir to coat everything well.
4. Pour the vegetable stock in and bring to a boil.
5. Add the cream and potatoes, bring to a boil and boil hard for 8 minutes.
6. Add corn to the soup, season with salt and pepper and simmer 14 minutes.
7. Stir in 1tb of the reserved bacon grease.
8. Add chopped bacon and serve.
Originally Submitted
7/25/2012
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