- 1 tablespoon canola oil
- 4 slices Applegate Farms uncured, nitrate free turkey bacon, chopped
- 1 large sweet onion
- 2 cloves garlic, chopped
- 2 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 small Baby Yukon gold potatoes, diced
- 4 cups Pacific Organic Free Range Low Sodium Chicken Stock
- 3 cups frozen corn, plus 1/2 cup extra for garnish
- 1 cup half and half
- 1 cup heavy cream
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Parsley for garnish
- Parmesan cheese
I love Applegate Farms Turkey Uncured Nitrate-Free bacon. Did you know that BJ’s Membership Club carries a variety of wonderful Applegate Farms products for your family to enjoy? I made my hubby a hearty breakfast yesterday morning with some of their bacon and then used the rest of the bacon for Corn Chowder for dinner.
Begin making your “chowda” (that’s how New Englanders say it) by crisping up your turkey in a little canola oil. Once crispy, remove the bacon onto a plate lined with a paper towel. Set aside for later.
Next add the onion and cook until translucent. Add garlic and cook for one minute. Now add your thyme, salt and pepper, diced potatoes and chicken stock. Cook for ten minutes or until your potatoes are tender. Next add the half and half, cream, corn, onion and garlic powders.
Taste to see if more salt and pepper need to be added.
Puree the chowder with a hand blender or in a food processor. If using a food processor be careful placing hot liquid inside. Remove the circle from the top of the lid and place a clean dish towel over. Puree until smooth.
Pour your chowder into bowls, sprinkle extra corn, parsley, crispy bacon on top. Finish by grating some good fresh Parmigiano Reggiano cheese over top. The saltiness of the cheese brings the sweetness of the corn out! Pick up a great big spoon and enjoy!