Total Time
Prep 30 mins
Cook 0 mins

A mish-mash of several recipes, but mostly based on a Real Simple version. The bacon gives it a good smokey taste and it's even fairly healthy! Anything that tastes this rich and is low fat....mmmmmm :)

Ingredients Nutrition

  • 4 slices bacon, diced
  • 3 green onions, thinly sliced (white and light green parts)
  • 2 teaspoons fresh thyme leaves
  • 34 teaspoon salt
  • 14 teaspoon pepper
  • 1 tablespoon flour
  • 3 cups fat-free half-and-half (or use whole milk)
  • 1 cup chicken stock
  • 2 russet potatoes, peeled and cut into a 1/2-inch dice
  • 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...)


  1. Fry the bacon until browned and crisp, about 5 minutes.
  2. Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings.
  3. Add the green onions, thyme leaves, salt, and pepper. Cook til softened.
  4. Sprinkle flour over and stir to make a roux.
  5. Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.).
  6. Add the corn and cook for 5 minutes. Stir in the reserved bacon.
Most Helpful

Very much enjoyed by myself and DH. Added some cut up chicken as well!

Jen's Kitchen January 15, 2008

I increased the flour amount added in crushed chili flakes, I used regular half and half cream and turkey stock in place of the chicken, also did a few minor adjustments, this soup was included in a take-home meal for my DS and was enjoyed, thanks for sharing DeeCooks!...Kitten:)

Kittencal@recipezazz December 07, 2007

FALL PAC 2007---This was sooooo darn good. Between the 3 of us, we ate the whole pot for dinner last night. This was very easy to make and we all enjoyed it immensely. Thanks is a recipe I will be using again and again and will certainly be sharing.

Sherrybeth October 03, 2007