Ingredients
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4 slices bacon, diced
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3 green onions, thinly sliced (white and light green parts)
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3/4 teaspoon salt
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1/4 teaspoon pepper
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1 tablespoon flour
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3 cups fat-free half-and-half (or use whole milk)
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1 cup chicken stock
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2 russet potatoes, peeled and cut into a 1/2-inch dice
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3 cups corn kernels, I've used leftover BBQ'd corn and it works great. (from 4-6 ears, fresh or frozen, The carmelization really makes it taste great...)
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2 teaspoons fresh thyme leaves
Instructions
- Fry the bacon until browned and crisp, about 5 minutes.
- Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
- Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
- Sprinkle flour over and stir to make a roux.
- Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
- Add the corn and cook for 5 minutes. Stir in the reserved bacon.