Boil 2 medium potatoes And 1 chopped onion. Drain and set aside.

In frying pan:
1/2 lb of bacon, 1 onion chopped, finely chopped jalapeño, 1 clove garlic minced, chopped mushrooms, diced roasted red pepper, drizzle with maple syrup. Remove bacon to cut into smaller pieces. Add boiled and chopped potato to soak up bacon fat. Fry potato mixture then add to final chowder pot.  Put bacon back in pan until crispy.

In Chowder pot:
3 cups chicken stock, 2 cans of creamed corn, 1/2 cream, 1/2 cup milk, 1 tsp thyme, 1 tsp pepper, 1/4 tsp salt, chopped fresh chives, a bit more finely chopped jalapeño, the reserved potato and onion chopped.  Add the fried potato mixture and then the bacon once crispy.  Let simmer over medium heat. Adjust spices to taste!

Top with your favorite crumbled or shredded cheese!                 

My favorite is That Dutchman’s Farm Gouda!

Bacon From Noggin’s Corner Farm Market

Fresh Chives from River View Herbs

Above vendors found at the Halifax Seaport Farmer’s Market

Maple Syrup from Acadian Maple Products