Corn-Potato Chowder

“Excellent!” from Homemaker’s October 1999 issue

This extra-easy recipe uses cream-style corn to add creaminess, without the need for thickeners, pureeing or cream. Bacon adds a pleasant smoky flavour; for more smokiness, use kernels cut from grilled corn on the cob. For a vegetarian version, omit bacon and use a little butter or oil instead. You can also use a flavourful corn stock instead of chicken stock (make it the same way as chicken stock, using corn cobs instead of chicken).

  • 4 slices bacon, chopped
  • 3 leeks (white and light green parts), chopped
  • ½ c. each, chopped onions and celery
  • 1 lb. potatoes (about 3 medium), peeled and diced
  • 2 c. chicken stock or broth
  • 1 ½ c. corn kernels (fresh cut from cobs, or frozen)
  • 1 can (14 oz.) cream-style corn
  • ½ c. (approx) milk or light cream
  • Salt and pepper
  • Chopped green onions for garnish

In large heavy saucepan over med-high heat, cook bacon, stirring often, until it just starts to brown. Reduce heat to medium. Add leeks, onions and celery; cover and cook, stirring occasionally, until softened but not browned, about 5 mins. Add potatoes and chicken stock. Cover and simmer, stirring occasionally, until potatoes are softened a little, about 5 mins. Stir in corn kernels and cream-style corn. Cover and simmer, stirring occasionally, for about 10 minutes or until potatoes are tender. Stir in enough milk or cream to give desired thickness. Ad salt and pepper to taste. Garnish each serving with a sprinkle of chopped green onions. Makes 6-8 servings. Prep time: about 15 mins. Cooking time: about 25 mins.


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