Potato Corn Chowder with Bacon
I like the creaminess of this chowder, the salty crunch of the bacon and the sweet flavor of the corn. Perfect match. I made another creamy delight earlier this week: a chicken and tortellini stew… Check it out, you will love it!
- 1 small carrot, diced
- ½ small onion, chopped
- 1 medium garlic clove, chopped
- 10,5 oz (300 g) potato, diced
- 3 oz (85 g) bacon, diced
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 5,5 oz (155 g) canned corn (drained weight)
- 1 cup (240 ml) evaporated milk
- 2 cups (480 ml) chicken stock
- 2 bay leaves
- Add the butter to a large pan together with the onion, carrot, garlic, bacon and bay leaves. Then season with a pinch of pepper and salt.
- Place the pan over medium heat and fry the vegetables and bacon for 3 minutes. Then add the drained corn and potato.
- Stir and fry for 2 more minutes. Then sprinkle with the flour.
- Whisk well and let the flour bake for 2 minutes. Then pour in the chicken stock and milk.
- Bring it to a good boil. The chowder will thicken after a couple of minutes. Put a lid on the pan. Then turn the heat low and simmer the chowder for another 5 to 7 minutes until the potatoes are tender. Check the seasoning and add extra pepper or salt to taste if necessary.
- Then take the pan off the heat and scoop the chowder into bowls. Serve hot.