Tuesday, 25 July 2017

Corn, Bacon and Potato Chowder

Hello Dear Reader,


I adore sweet creamed corn, it evokes lovely childhood memories of having it on hot buttered toast for lunch or dinner during the cold winters in Gympie. We often had an "On toast" dinner on a Friday or Sunday night, with Oops, Alphabet Spaghetti or Creamed Corn to choose from. I don't even know if Oops is still around, it was just tiny, hoop shaped pasta in a tomato sauce, nothing flash, but we loved it. Not more than creamed corn though, the creamed corn was so lovely, sweet, soft and comforting. Life was full of simpler choices back then.

That is probably why I love this chowder so much. It is a doodle to make with very few ingredients. It makes plenty for 4 hungry people with maybe a couple of bowls left over for a lovely lunch the next day. The original recipe comes from my darling sister, she used to make it when she first moved out of home, as it was an inexpensive dish to make, it was filling and of course delicious. She taught it to me many, many moons ago and I can remember it being one of the first soups I ever made for lovely Hubby when we first started dating (over 30 years ago). This is the original recipe written by my sister, all those years ago. I have changed it slightly over the years but it is still pretty close to the original.


The secret to making the chowder thick and creamy is to gently squish the soft cubes of cooked potato against the side of the pot, breaking up the potato cubes slightly, while still having chunks of potato throughout this gorgeously, comforting chowder.

Ingredients for Corn, Bacon and Potato Chowder, clockwise from top left-
500 grams of potatoes, peeled and cubed, 2 cups of chicken stock (I use Massel stock cubes), 2 cups full cream milk, 2 large cans of creamed corn, 1 cup of corn kernels (I use frozen), 1 to 2 onions, finely diced, 1 to 2 spring onions, finely chopped and 3 rashers of bacon, chopped

Chop the bacon and finely dice the onion

Sauté bacon and onion in a large heavy based saucepan on medium heat with a little oil, until the onion is translucent and the bacon is golden

Add the cubed potato, corn kernels and chicken stock to the saucepan, bring to a gently boil, pop the lid on, turn heat down and let cook away for 20 minutes or until the potato is soft

Now add the 2 cans of creamed corn and the milk. Season with salt and pepper and then let blip away on lowish heat for 10 minutes. Don't forget to gently squish the cubes of potato against the side of the pot, this will thicken the chowder

Garnish with finely chopped spring onion

What food evokes lovely simple childhood memories for you?

Have a lovely day.

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