Corn Chowder

The variation on the classic American dish is delicious and easy to alter just by adding your favourite ingredients

Corn Chowder

Servings:	Serves 4
Calories per serving:	310
Ready in:	1 hour 30 minutes
Prep. time:	10 minutes
Cook time:	1 hour 20 minutes
Difficulty:
Recipe author:	Chef
First published:	20th January 2013

Best recipe review So creamy! 5/5 Thought this might be boring; not a bit of it! Klapaucius

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 slices of streaky bacon, rind removed
• Dash of olive oil
• 1 large onion, peeled and thinly sliced
• 750 ml (1.5 pints) milk
• 500 g (1 lb) potatoes, peeled and cut into small cubes
• 300 g (12 oz) canned sweetcorn, drained
• ½ teaspoon chopped rosemary
• sea salt and freshly ground black pepper
• 1 teaspoon sugar

Method

1. Cut the bacon into thin strips and strips and fry gently in a little olive until crisp
2. Reserve the bacon pieces and fry the potatoes and onions in the bacon fat for about 5 minutes, stirring to prevent it sticking
3. Add the milk and corn bring to the boil then reduce to a gentle simmer. Cover and simmer until the potatoes are cooked
4. Remove from the heat and leave to stand for 1 hour
5. Blend about a quarter of the chowder until smooth and mix back into the pan
6. Reheat and serve, garnished with the fried bacon

Variations

Stir in a little double cream for a really luxurious chowder Add smoked fish, crab, crayfish, or clams for a nice fishy chowder Chilli flakes and chopped pickled jalapeños as a garnish make a nice spicy chowder

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