What is traditional chowder? The true or traditional chowder is a matter of debate. There are numerous varieties, and each has its loyal following. Just bring up the subject of chowder and most likely a debate will ensue as to which style is the true, authentic chowder. True chowder lovers delight in their pursuit of the perfect chowder, from creamy white to clear and briny to tomato based. Practically everyone claims their chowder is “award-winning."
1. I prepare my bacon in the oven. Line a baking sheet with aluminum foil, fold edges to contain the grease. Lay the bacon so that they do not overlap. Bake in a 350 degree oven for 20 minutes. Remove from oven and place bacon on a paper towel lined plate.
2. Pour the bacon grease into a large soup pot. Over medium heat, saute the onion, garlic, and thyme. Cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil until the potatoes break down (this will help to thicken the soup). Boil hard for about 7 minutes
3. If using fresh corn, cut the corn kernels off the cob and add to the soup. If using frozen, add contents of two packages. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the Fage yogurt. Ladle the soup into bowls and serve with chopped parsley and crumbled bacon.