Bacon Potato Corn Chowder
If you are looking to make a very simple comfort meal, then look no further as this Bacon Potato Corn Chowder might be your answer. A simple soup that start with a sauté of garlic and shallot then cooked with fresh corn kernels and potatoes on a broth infused with milk and thickened with starch, it’s a saviour during cold rainy days.
Chowders have been fulfilling those human cravings for quite some time now, a recipe that dates back as early as 16th century but do you know what is the traditional recipe? While most of us might think it is this one as it is one of the most simple variant, chowders did actually started from fishing villages in old fishing villages along the coast of France from Bordeaux to Brittany, there are also early European references made in the Cornwall region of Southwestern England, making this more of an English Channel thing rather than individual countries. It was said during those days when a ship arrives every village had a large Chaudière waiting for a portion of each man’s catch of the day where it will be served as a part of the village welcoming celebration. Different seafood like fish, shellfish, squid and prawns are added to the pot and cooked as a soup, there were no mentions of potatoes used during those days, but it was always served with a type of biscuit or bread.
Many years later pork was added, then potatoes then other vegetables, which brings us to this date where there are numerous variations of chowder that you can’t imagine. Of course, the most popular basic ones are the Clam Chowder, Corn Chowder, Fish chowder and Seafood Chowder. There are regional varieties as well hence you have the New England Clam Chowder, Manhattan Clam Chowder, Long Island clam chowder and Rhode Island Clam Chowder to name some.
Our recipe for today is a product of that chowder evolution, it so much evolved there are no more seafood involved in this. It’s so much different than the original chowder but I guess it retained its soul, the soul to warm you up when you needed it most, a soup that gives you the comfort you need.
- 600 g potatoes, cut into small cubes
- 300 g streaky bacon, chopped
- 4 cups fresh corn kernels
- 6 tbsp flour
- 2 cups chicken stock
- 3 cups milk
- ¾ cup cream
- 1 tsp dried thyme
- ½ tsp nutmeg
- 2 cloves garlic, minced
- 1½ cup finely chopped shallots
- 4 tbsp butter
- freshly ground black pepper
- grated cheese, to garnish
- spring onions, to garnish
- In a pot add 1 tbsp butter, melt in low heat then brown bacon pieces. Once crispy remove bacon from pot set it aside leaving the oil in the pot.
- Add the remaining butter then sauté garlic and shallots, cook in low heat until shallots are soft. Add the flour then cook until it forms a roux.
- Gently add broth while mixing, once all added and liquid is even in consistency pour in the milk.
- Add the potatoes, corn, thyme, nutmeg, bring to a slow boil then simmer in low heat for 30 minutes. Occasionally stir to prevent bottom from burning or sticking.
- Add the cream, season with salt and freshly ground black pepper. Simmer for 5 more minutes.
- Turn heat off, place in bowl then serve garnished with crispy bacon, grated cheese and spring onions.