Rabbit Hill Inn Breakfast Corn Chowder w/ Poached Eggs

Rabbit Hill Inn

48 Lower Waterford Road , Lower Waterford, VT 05848 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • celery, small dice
  • fennel,small dice
  • cooked corn niblets (fresh or frozen)
  • fresh rosemary,minced
  • flour
  • vegetable stock
  • potato,small dice
  • half and half
  • salt and pepper to taste
  • poached eggs (2 per serving)
  • toasted baguette slices (1 per serving)
  • cooked bacon slices (2 per serving)


  1. Add oil and diced bacon to your favorite soup pot. Try out the bacon (cook out the fat) until crisp.
  2. At the same time, in a separate pot, add veg stock and potatoes. Bring to simmer and cook until potatoes are just tender.
  3. Add the "just tender" potatoes and vegetable stock to the vegetables mixture. Return to heat and slowly bring to a simmer while stirring. Add half & half, season with salt and pepper. Bring back to a simmer.
  4. To serve: Ladle chowder into a warmed bowl. Place toasted baguette across the top of the chowder, and gently place two poached eggs on top of the toast. Garnish with two warm slices of bacon. A sprig of rosemary between the eggs. If you wish, drizzle the top of the eggs with rosemary oil (olive oil infused with rosemary) for extra flavor.
  5. When diced bacon is just crisp, add onions, celery, and fennel. Cook until tender. Then add corn, red pepper, and rosemary. Stir and remove from heat. Sprinkle flour over vegetables, stir again.
About this recipe:

Rabbit Hill Inn Breakfast Corn Chowder w/ Poached Eggs