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Bacon, potato and sweetcorn chowder recipe

Bacon, potato and sweetcorn chowder recipe


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  • Recipes
  • Dish type
  • Soup
  • Chowder

Deliciously quick and easy to make! Creamy and rustic, great to make when you don't have a lot of ingredients at home.


Berkshire, England, UK

4 people made this

IngredientsServes: 6

  • 15g (½oz) Butter
  • 1 Large Onion, peeled and diced
  • 4 Bacon Rashers, chopped
  • 375g (12oz) White Potatoes, peeled and chopped into bite size cubes
  • 1 pint of Chicken Stock
  • 300 ml Semi-Skimmed Milk
  • 150g (5oz) Frozen Sweetcorn
  • Optional: Finely Chopped Parsley to garnish

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat the butter in a pan and fry the onion and bacon for 5 minutes until the onion is soft.
  2. Add the potatoes and stock and bring to the boil. Simmer for 15 minutes or until the potatoes are tender.
  3. Add the milk and sweetcorn, bring back to the boil for a minute or two.

Tip

I didn't add any seasoning as I feel the bacon gives enough of a salty taste, but it's completely up to you!

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Recipe Summary

  • 1 pound bacon, diced
  • 3 onions, diced
  • 1 bunch celery, diced
  • 3 tablespoons minced garlic
  • 2 quarts water, divided
  • 1 gallon heavy whipping cream
  • 1 cup butter
  • 1 ¾ cups all-purpose flour
  • 18 potatoes, peeled and diced
  • 2 (16 ounce) packages frozen corn
  • 1 red bell pepper, diced
  • 2 pinches red pepper flakes, or to taste
  • 1 pinch salt and ground black pepper to taste

Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease add garlic.

Pour 1 quart water over onion mixture and cover pot steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream reduce heat to medium.

Melt butter in a saucepan over medium heat stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.

Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.


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In a heavy bottom soup or saucepot, sauté the bacon in the butter on medium heat until the bacon is cooked, but not crisp. Add the flour and onion, and cook for 5 minutes. Add the potato, corn, milk, salt, black pepper, and stir well.

Bring up to a gentle simmer, reduce heat to low and cook, occasionally stirring, until the potatoes and onions are tender. Ladle half the chowder into a blender and blend into a fine puree. Add back into the pot with the other half the un-blended mixture. Adjust the seasoning and serve immediately.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


Mushroom, Corn and Bacon Chowder

Yield: 6 servings

prep time: 10 minutes

cook time: 35 minutes

total time: 45 minutes

An amazingly creamy chowder, loaded with tons of veggies. It’s hearty, nutritious and so comforting! 245.9 calories.

Ingredients:

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 8 ounces shiitake mushrooms
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried dill
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 pound red potatoes, diced
  • 2 cups baby spinach
  • 1 cup corn kernels, frozen, canned or roasted
  • 1/2 cup half and half, or more, as needed*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate set aside and drain excess fat.
  2. Melt butter in the stockpot or Dutch oven. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme and dill until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in vegetable broth and bay leaf, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in potatoes.
  4. Bring to a boil reduce heat and simmer until potatoes are tender, about 12-15 minutes.
  5. Stir in spinach and corn until the spinach begins to wilt, about 1-2 minutes.
  6. Stir in half and half until heated through, about 1-2 minutes season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  7. Serve immediately, garnished with bacon and parsley, if desired.

Notes:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


Instant Pot Potato Corn Chowder

I told you – I really am obsessed with my new Instant Pot.

I have made 7 soups in the last 2 weeks. And it’s just been amazing in the DD household.

But Ben did confess that he doesn’t think he can eat soup anymore.

So if anyone wants to come over for recipe testing, you are all invited.

Because Ben has just been fired.

But! Before he was let go, he did tell me how much he loved this chowder.

It has just the right amount of creaminess without being too over-the-top thick, and it’s also perfectly comforting and cozy with all the corn kernels and tender potato chunks.

Plus, the soup is cooked with the bacon bits and some of the bacon fat, which lends so much flavor. And the cayenne pepper gives you just enough oomph and heat.

So who’s coming over for the next IP soup recipe?

I’m thinking we make Olive Garden’s Zuppa Toscana!


Slow-Cooker Corn Chowder Recipe

One of the reasons we love summer is the abundance of fresh, sweet corn. You can roast ears of corn on the grill or make a skillet full of creamed corn, served with fresh tomatoes and green beans. This Slow-Cooker Corn Chowder recipe will also become a favorite. Full of bacon, potatoes, and onions, all you need is a hunk of bread to complete this summer meal. Here are a few quick tips to keep in mind for a successful slow cooking experience: Slow cooking requires little fat, so trim the excess from meats and poultry. Preserve the flavor of fresh herbs by adding them to the dish once it comes out of the slow cooker. Removing the slow cooker lid while cooking releases valuable heat, so resist the urge to check on the dish as it cooks. There is no need to stir ingredients in a slow cooker unless your recipe calls for it. Slow cooking creates moisture, so you often don&rsquot need as much liquid as when you are cooking in an oven. Use only the amount called for in the recipe.


If you like this Corn and Sausage Chowder, you may also like:

Products used in this post:

I have this Lodge Cast Iron Dutch Oven that I use all the time. One day, I would love to invest in a Le Creuset, but I’ve had this one for years and have probably used it 100 times.

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Sweet Corn Chowder

Creamy sweet corn chowder loaded with potatoes, corn, bacon, and so much flavor. Ultimate comfort food.
Fresh sweet corn is one of my favorite things about summer. This Sweet Summer Corn Chowder does not disappoint! This fast and tasty soup can be on your table in 30 minutes, making it a perfect weeknight dinner.


This is one of the best soups, with so much flavor. I like to throw in a couple of naked corn cob to marinate in the chowder for added flavor. Corn is definitely the star of this soup. You can also check out my Loaded Potato Soup it is also a huge family favorite.

So when corn is the cheapest during the summer make sure you stalk up and make a big pot of this chowder. Plus it freezes perfectly. I buy these containers from Amazon to freeze soups in, they are perfect.


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Who am I?

Tenina Holder is a wife and mum and more recently grandmother, who fell in love with cooking as a 13 year old working in a cafe.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her cookbooks frequently appear on the Australian best seller lists and her site attracts over 500K page views per month. Her videos are funny and entertaining as well as instructional. The Insider Club has grown way beyond the boundaries of Australia and her following is global with people as far away as Chile and Kazakhstan and Greece loving her books and sending her email!

Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.



Comments:

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  2. Kigazahn

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