When you’ve had a bad day or are just in need of some comfort, curling up in your favourite chair is what you probably feel like doing. What you should be having to eat when you’re nestled in …? A light, yet filling bowl (or fave cup/mug!) of Potato, Bacon & Corn Chowder is just the perfect dose of comfort!
The other thing that’ll fill you with satisfaction, other than the taste of course, is that it’s ready in about half an hour. There’s nothing like a steaming pot of homemade soup, to fill the kitchen with enticing aromas, and the promise of something good.
I didn’t want to use a flour based thickener, so the soup is naturally gluten free. Instead, adding heavy cream at the end of cooking adds luxury to the broth, and when combined with the sweet corn and salty bacon… it’s a wonderful trifecta of taste!
Cooking the bacon is the first step, with most of it removed and set aside – to keep it crisp for a topping. Depending on the bacon, you may need to either remove some of the rendered fat, or add a touch of oil to top it up. Don’t worry, the flavour of the bacon does not overpower like you might think. Also depending on how salty the bacon might be, be sure to taste the broth as it’s cooking, and before adding.
For the potatoes, Yukon Gold will provide the best flavour, but use any good boiling potato you have on hand. For the corn, go with frozen or canned; if you use canned you could also use the liquid, which will add to the overall flavour.
Comforting and delicious, Bacon, Potato & Corn Chowder could easily become a staple in my fall & winter cooking repertoire.
- 3 strips bacon, cut into 1/2” pieces
- 1 medium onion, cut into small dice
- 1 carrot, cut into small dice
- 1 green bell pepper (or 1 - 2 stalks celery) cut into small dice)
- 4 cups chicken stock
- 2 medium peeled cubed Yukon Gold potatoes (approx 2 cups)
- 1 cup corn (frozen or canned with liquid)
- 2 bay leaves
- 1 teaspoon Kosher salt (possibly less, depending on how salty the bacon is)
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup whipping cream
- Add cut bacon to a cold, large Dutch oven type pot, then turn the meat to medium and cook, stirring occasionally, for approximately 10 minutes, until bacon is crisp.
- Remove three quarters of the bacon to paper towel lined plate to drain, leaving only one tablespoon fat in the pot (if there’s not enough, add olive oil).
- With the heat on medium, add onion, carrot and celery to the pot, with a pinch of salt & pepper. Cook for 10 minutes, stirring occasionally for the vegetables to develop flavour.
- Turn the heat to high and add stock, potatoes, corn, bay leaves, salt & pepper. Cover and bring to the boil, then turn down to a simmer and cook for approximately 10 minutes, until potatoes are tender.
- Remove bay leaves and stir in whipping cream to heat through.
- Serve in pretty bowls, cups or mugs, sprinkled with the reserved cooked bacon pieces.