Ready In: 50 mins
Prep: 10 mins
Cook: 30 mins
Yields: 8 Servings
Using a stock pot, brown bacon over medium heat until crispy.
Once cooked, remove bacon and allow to cool, and crumble.
Add onions, potatoes, celery, and corn kernels to the stock pot using just enough water to cover.
Simmer over a low-medium heat until tender (about 10 -15 minutes).
Add seafood and cook until done.
Whisk in butter, flour, salt, pepper, bacon, savory, bay leaf, milk and yogurt, being careful not to heat the chowder to a point where it boils, as this can causes the milk to curdle.
Garnish with parsley and corn kernels.