Corn Chowder

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

  1. 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.
  2. 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.
  3. Add in the chicken stock and water. Reduce heat to medium-low and let simmer for 20 minutes or until reduced and fragrant.
  4. Add in the potatoes, creamed corn, fresh corn and milk. Cover and simmer for another 20 minutes.
  5. Once the potatoes are soft, remove the cover and simmer for a final 5 minutes or until the soup is at desired consistency.
  6. Season with salt and pepper. Serve hot with finely diced spring onion.

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