If you read my last recipe, Spiced Lentil Soup, you’d know what the weather has been like in Sydney. It’s been cold. When I was a kid and it was cold we would have all sorts of cozy and comforting foods but one of my absolute favorites was corn chowder. It came in a can and you added milk. It was awesome. This is my version of that corn chowder, but better- obviously because it doesn’t come from a can, and I added bacon.
Serves 4
- 2 tbsp olive oil
- 2 tbsp butter
- 4 strips bacon, streaky bacon if you’re in Australia
- 3 corn on the cob, corn removed from cob *do not discard cob!!
- 1 litre chicken stock
- 2 cups water
- 3 russet potatoes, peeled and cut into 1/4″ pieces
- 1 can creamed corn
- 1 cup milk, full fat
- Salt and pepper to taste
- 1 stalk of spring onion, finely diced to serve
Method
- Begin by cooking your bacon in a medium pot over medium heat until crispy. Once cooked, remove the bacon and give it a rough chop. Set aside.
- Add your olive oil and butter into the remaining bacon fat and let melt. Add in your corn cobs and sauté until golden all around.
- Add in the chicken stock and water. Reduce heat to medium-low and let simmer for 20 minutes or until reduced and fragrant.
- Add in the potatoes, creamed corn, fresh corn and milk. Cover and simmer for another 20 minutes.
- Once the potatoes are soft, remove the cover and simmer for a final 5 minutes or until the soup is at desired consistency.
- Season with salt and pepper. Serve hot with finely diced spring onion.
