Bacon Potato Corn Chowder is a type of thickened soup prepared with bacon, corn, potatoes, milk and cream.
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.
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.