Chowder is a thick and hearty soup made rich by the addition of milk or cream. It’s a great meal on it’s own when served with a sourdough roll or as a starter to go with another dish. I usually make this soup when corn is in season in late summer and the when temperature is just ever so slightly starting to drop. Nothing warms up the spirit like a bowl of hearty soup, in this case a Corn and Bacon Chowder.
I worked at a bistro with a chef who’s signature dish was Seafood Chowder . We would sell bucket loads of this chowder when it was in the menu. Chef Leanne’s secret was including the cobs in the stock thereby infusing it with even more corn flavour. Another trick I learned from her, was to use a stick blender to puree half of the mix, so you end up with a thick and creamy chowder, but still with lots of chunky bits. So get the best of both creamy-chunky. If you have a stick blender, I suggest you try this. It’s a different creamy altogether.
What you need to make this Chowder
- Corn on the Cob – Use a knife to remove the kernels from the cob. Cut the cob in 2 to fit in the pan.
Substitute with 1 x 425g canned corn and 1 x 120g creamed corn if you don’t have fresh corn. - Pantry/Fridge Staples -Butter, Onion, Bacon,Garlic,Potatoes,Carrot,Celery,Milk and Chicken Stock. Dice carrots and potatoes same size to cook evenly.
- If you don’t have chicken stock, use 3 Tablespoons of chicken stock powder in 3 cups of water
How to make it..
- Sautee the bacon onion and garlic in melted butter until onions are transparent .
- Add the flour and cook for 1 minute, then add the rest of the vegetables including the corn cobs.
- Add chicken stock and simmer until the vegetables are tender. Fish out the cobs from the chowder and discard.
- Then add enough milk and cornstarch to thicken and cook to desired consistency. Correct seasoning with salt and pepper
- Use a stick blender to puree half of the chowder, optional. To do this , just stick the blender on one side of the pot and pulse for a few seconds and you will be rewarded with an even creamier result. Serve with a crusty roll.
Make it your own..
- Vegetarian – Omit the bacon and use vegetable stock
- Seafood – Add cubed fish fillets, calamari rings and peeled prawns to the chowder in the last 5 minutes of cooking.
- Chicken – Cooked shredded chicken added when vegetables are tender and just enough to heat it thru.
- Ham – I’ve tried this with leftover chopped up Christmas ham and its absolutely delicious.
Creamy Corn & Bacon Chowder
4
servings10
minutes30
minutesCreamy corn chowder with smoky bacon
Ingredients
3 corn cobs, husks and silks removed
20g butter
1 small onion,finely diced
3 rashers of rindless bacon finely chopped
1 teaspoon minced garlic
1/4 cup plain flour
1 stalk celery
1 small carrot, peeled and cut into small dice
2 medium potatoes,peeled and cut into small dice
2 cups chicken stock
2 teaspoon cornflour dissolved in a bit of water
1/2 cup milk
Directions
- Use a harp knife to remove the corn kernels from the cob. Reserve 2 of the cobs.
- Heat butter in a saucepan over medium heat. Add the diced bacon, minced garlic and onion. Cook until onions are soft and transparent.
- Add flour to the pan and cook for 1 minute. Add corn, including the reserved cobs, potatoes, celery and carrot and stir it thru.
- To the pan, add the chicken stock and stir with a wooden spoon. Make sure to de glaze the bits of flour that may be sticking at the bottom of the pan. Bring to boil.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally until the vegetables are tender . Remove the cobs and discard.
- Add milk and cornstarch slurry and cook for a further 5 minutes or until the soup is thick.
- Correct seasoning by adding salt and pepper to taste. If soup is too thick add a little bit more milk. Puree half the chowder if you have a stick blender for an even creamier texture.
- Serve hot with a bread roll.
Notes
- Serve hot with a crusty roll.
