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Quick Bacon Potato Corn Chowder
Love the creaminess of this potato corn chowder: the salty crunch of the bacon and the sweet flavor of the corn are a perfect match then!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 to 3
Calories per serving 566 kcal
Ingredients
- 1 small fresh carrot diced
- small onion chopped
- 1 small garlic clove chopped
- 9 oz potato (250 g), diced
- 3 oz salted bacon (85 g), diced
- 1 ½ tbsp unsalted butter
- 1 ½ tbsp plain flour
- 5,5 oz canned sweet corn (155 g), drained weight
- 1 cup whole milk (240 ml)
- 2 cups chicken stock (480 ml)
- 2 bay leaves
- pepper
- salt
Instructions
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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.
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Place the pan over medium heat and fry the vegetables and bacon for 3 minutes. Then add the drained corn and potato.
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Stir and fry for 2 more minutes. Then sprinkle with the flour.
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Whisk well and let the flour bake for 2 minutes. Then pour in the chicken stock and milk.
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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.
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Then take the pan off the heat and scoop the chowder into bowls. Serve hot.
