There's something irresistible about the combination of sweet corn and smoky bacon. A hearty meal-in-a-bowl for lunch or supper on a crisp late summer's day. Chunks of grilled sourdough bread complete the meal.
Corn Chowder with Double-Smoked Bacon
Introduction
Photo taken by: All_The_Best_Recipes
- Cooking time
- 30 mins
- Preparation time
- 15 mins
- Portions
- 8
- Partner
Ingredients
- Food processor or blender
- 2 oz (60 g) double-smoked bacon, cut into pieces
- 1 onion, chopped
- 1 potato, diced
- 1 clove garlic, chopped
- 1 tbsp (15 mL) chopped thyme or 1 tsp (5 mL) dried thyme
- 1/4 tsp (1 mL) hot pepper flakes
- 2 ripe Roma (plum) tomatoes, seeded and chopped
- 1 small zucchini, chopped
- 3 cups (750 mL) corn kernels, frozen or fresh
- 4 cups vegetable stock or 1 L ready-to-use broth
- 1 cup (250 mL ) whole (3.25%) milk
- 1/4 cup (50 mL) finely chopped red bell pepper
- Salt and freshly ground black pepper
Steps
-
In a large pot over medium heat, cook bacon until brown and crisp. Remove with a slotted spoon and set aside. Drain on paper towels.
-
Toss onion in rendered bacon fat and sauté until soft, 5 to 6 minutes. Add potato, garlic, thyme and hot pepper flakes and sauté for 2 minutes.
-
Add tomatoes, zucchini, corn and stock. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 20 minutes.
-
Remove from heat and let cool for a few minutes. In a food processor, purée half the soup in batches. Return the puréed soup to the vegetables in the pot. Stir in milk and bell pepper. Reheat over medium heat until steaming. Season with salt and pepper to taste. Serve in warm bowls and garnish with crisp smoked bacon bits.
From All the Best Recipes. Published by Robert Rose Inc. Copyright © 2009 by Jane Rodmell. All rights reserved. Printed by permission of Robert Rose Inc.
