Bacon & Corn Chowder
A creamy corn and bacon chowder to warm a winter night. Yum!
- Makes : 6 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
2 ears corn on the cob
6 rashers bacon
canola oil, for frying
2 medium onions, chopped
a knob of butter
¼ C (60 ml) flour
salt and pepper to season
2 cm-knob fresh turmeric, grated, or 1 Tbsp (15 ml) powdered turmeric
4 C (1 litre) chicken stock
4 medium potatoes, peeled and cubed
1 can (410g) whole kernel corn
1 C (250 ml) cream
1 C (250 ml) grated Cheddar cheese
a handful of fresh chives, for serving
Set the oven to grill and preheat.
Grill the corn, cool slightly and cut off the cob. Keep the grilled corn to one side and reserve the cobs.
In a large stockpot, fry the bacon until crispy, adding a little oil if necessary. Keep to one side.
In the same pot, fry the onions until soft and translucent. Add the butter and then stir in the flour, salt, pepper and turmeric and cook for 3 minutes. Add the chicken stock, the reserved corncobs and the potatoes. Bring to a boil and simmer, uncovered, for about 10 minutes or until the potatoes are tender. Remove the corncobs and add the whole kernel corn. Cook for another 5 minutes, add the cream and half of the cheese. Stir until the cream has heated through and the cheese starts to melt.
Serve with the grilled corn, crispy fried bacon, the remaining cheese and the chopped chives.