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Bacon Corn Chowder

A delicious summer chowder adapted from Sunset Magazine

Ingredients

Instructions

  1. Saute the bacon until it’s nearly crisp. Remove any you’d like to reserve for garnish. Add onion and cook until soft, about 3 minutes. Add the flour and stir to cook off the raw taste without browning, about a minute or two.
  2. Add potatoes, thyme, and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are just tender, about 5 minutes. Add the chicken and corn cook till hot. Reduce heat to low and add cream to taste. Bring to a simmer, then remove from heat. Serve garnished with tomatoes, avocado, reserved bacon, a squirt or two of lime juice if desired, a dusting of chopped parsley, salt, and pepper to taste.