Corn chowder with bacon dippers
Creamy corn chowder served with crispy bacon dippers is like sunshine in a bowl. And dipping crispy bacon into it? Yes please!
Servings 8
Calories 178kcal
Ingredients
- 6 ears of corn shucked
for the corn stock
- corn cobs
- 1 onion sliced
- 2 bay leaves
- 1 teaspoon white peppercorns
- 2 teaspoons smoked salt
for the chowder
- 3 tablespoons butter
- 2 onions finely chopped
- 4 garlic cloves finely chopped
- 2 potatoes peeled and cubed
- corn kernels
- 4 cups corn stock
- 2 cups full cream whole milk
- juice of 1/2 lemon
- salt & pepper to taste
to serve
- crispy bacon
- sour cream
- parsley
- chilli optional
Instructions
- Boil the shucked corn in a large pot of water until cooked.
- Remove the corn then cut off the kernels. Set the kernels aside and return the corn cobs to the pot of water with the onion, bay leaves, peppercorns and salt.
- Allow to simmer and reduce for 30 minutes then drain and set aside.
- Return the pot to the heat then melt the butter over medium heat.
- Add the onion and garlic and allow to sauté for 5 minutes.
- Add the potatoes and corn and sauté for a further 10 minutes before adding the corn stock.
- Allow the chowder to simmer gently for 20 minutes or until the potatoes are cooked through.
- Add the milk, lemon juice and season to taste.
- Transfer half of the chowder to a blender and blend until smooth. If you prefer, you can strain this mixture back in the pot but I don't mind the texture of the blended chowder so I omit this step.
- Pour the blended chowder back into the pot with the remaining soup then check the seasoning and adjust.
- Serve the chowder topped with a dollop of sour cream, parsley and chilli (if using) and serve with crispy bacon dippers.
Nutrition
Calories: 178kcal | Carbohydrates: 25g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 80mg | Potassium: 504mg | Fiber: 3g | Sugar: 9g | Vitamin A: 355IU | Vitamin C: 13.1mg | Calcium: 98mg | Iron: 1.9mg