PREVIOUS PAGE | ALL RECIPES
Corn Chowder
4-6 as main course
This a great recipe for using frozen or even tinned corn. If using fresh cut the kernals off the cob and weigh after.
450g corn kernals
900ml water
1 tblsp dripping or oil
75g streaky bacon, rind removed, cut into small strips
350g onions, sliced thinly
3 medium sized potatoes, washed or peeled and cut into small cubes
300ml cream
300ml milk (or 600ml milk and no cream)
salt and pepper
chopped parsley for garnish
Place half the corn with 300ml water in a liquidiser of food processor and whizz until it’s a smooth puree (if you don't have these you can use a masher and a strong arm).
Heat the dripping or oil in a large saucepan and fry the bacon until crisp and brown. Remove it with a slotted spoon and put aside. Add the onions to the remaining fat and cook, stirring often until the onions are soft. Stir in corn puree, the remaining corn, potatoes and salt and pepper with the remaining 600ml water. Cover and simmer until the potatoes are cooked but not mushy - about 15 - 20 minutes. Add the cream and milk and heat without allowing to boil. Check for seasoning and adjust as needed.
Serve with bacon bits and chopped parsley to garnish and warm, fresh crusty bread.