Corn chowder—brimming with potatoes, onions, and fresh thyme and chives—gets a hearty upgrade with applewood smoked bacon. Have plenty of Sister Schubert’s® Shareable Bread on hand for dipping.
Ready In: 35 Minutes
Prep Time: 25 Minutes Cook Time: 10 Minutes
Place bacon in large, heavy-bottomed soup pot. Cook, stirring occasionally until crispy, about 5 to 7 minutes. Remove with slotted spoon to paper towels to drain. Set aside.
Remove all but 2 tablespoons bacon fat. Add onion to bacon fat. Season with salt and pepper and stir to combine. Cook, stirring occasionally, until softened, about 5 minutes.
Add potatoes, stock and thyme and simmer, covered, until potatoes are just tender, about 10 minutes.
Add corn and half and half. Simmer, uncovered, 10 minutes. Transfer 1 cup of corn, potatoes and some broth to blender. Blend until smooth.
Add back to soup pot. Stir to combine.
Stir in reserved bacon.
Garnish with chives. Serve with bread.