Corn Chowder
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Half the soup is blended and stirred back in, so the broth thickens while whole corn kernels and pieces of potato stay intact.
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The onion and garlic cook in the fat left from crisping the bacon, and the bacon itself returns at the end, scattered over each bowl with parsley.
Ingredients
Instructions
- 1
Dice 300 g potato into small even cubes so it cooks at the same pace.
Finely chop the onion and garlic, then drain 400 g corn well so excess liquid does not thin the chowder.
- 2
Set a pot over medium low heat and render 100 g bacon slowly until the pieces are crisp and browned.
Lift the bacon out for topping, leaving the smoky fat in the pot as the flavor base.
- 3
Add 2 tablespoons butter, the onion, and the garlic to the bacon fat.
Cook over medium heat until the onion turns translucent, then lower the heat if the garlic starts coloring too quickly.
- 4
Add the potato and 600 ml chicken stock, scraping the bottom of the pot to loosen any browned bits.
Once it boils, reduce to low heat and simmer about 15 minutes, until the potato is tender.
- 5
Stir in the corn and simmer 5 more minutes so it heats through and releases sweetness.
Blend only half the soup, then stir it back in, keeping some corn kernels and potato pieces intact.
- 6
Stir in 200 ml heavy cream and 1 teaspoon salt, then warm just until the soup barely simmers.
Do not boil hard, or the cream can split. Serve topped with the reserved bacon and parsley.
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