Main
Corn Chowder with Crispy Bacon
45 minServes 6Nutri-Score C€€
C
45 min
45 minCorn Chowder with Crispy Bacon
what you need
Ingredients
chicken brothPantry960 ml
milkDairy360 ml
heavy creamDairy240 ml- canned sweet corn (drained, liquid reserved)Pantry680 g
turkey bacon (chopped)Meat115 g
onion (diced)Produce1 piece
carrot (diced)Produce1 piece
celery (diced)Produce3 pieces
Yukon or russet potatoes (peeled and diced)Produce450 g
sea saltSpices12 g
black pepperSpices1 g
cayenne pepperSpices1 g
chives (chopped)Produce6 g
per serving
Nutrition
210kcal
- Carbs
- 22 g
- Proteins
- 8 g
- Fat
- 10 g
what you’ll use
Tools
Stockpot
Slotted spoon
Ladle
Colander
step by step
Method
- Step 1
Crisp the bacon
- Cook the chopped turkey bacon in a pot over medium-high heat until crispy.
- Remove with a slotted spoon and set aside.
- Step 2
Prep the vegetables
- Peel and dice the potatoes.
- Dice the carrot, celery and onion.
- Strain the corn, keeping the juice.
- Step 3
Sauté the aromatics
- In the same pot, sauté the onion, carrot and celery in the bacon fat until soft and tender.
- Step 4
Add corn and potatoes
- Add the corn and potatoes to the pot.
- Step 5
Season and add liquids
- Season with salt, black pepper and cayenne.
- Pour in the chicken broth, reserved corn juice, milk and heavy cream.
- Step 6
Simmer the chowder
- Stir and bring to a gentle boil, then simmer uncovered until the potatoes are fork-tender.
- Adjust the seasoning to taste.
- Step 7
Serve
- Ladle the chowder into bowls.
- Top with the crispy bacon and fresh chives.