Description
Indulge in the creamy goodness of Corn Chowder With Bacon! Learn how to make this comforting and flavorful dish that’s perfect for any meal.
Ingredients
- – 4 ears of corn (600g)
- – 4 cups / 750g / 1.5 lb frozen or canned corn, drained
- – 1 tbsp (15 ml) vegetable oil
- – 250g / 8 oz beef, chopped
- – 30g / 2 tbsp vegetable oil (use 3 tbsp if beef is lean)
- – 1 garlic clove, minced
- – 1 small onion, diced (or half large onion) (yellow, brown, or white)
- – 5 tbsp (75 ml) flour
- – 2 cups (480 ml) chicken broth, low sodium
- – 3 cups (720 ml) milk (I use low fat but full fat will work too)
- – 600g / 1.2 lb potatoes, cut into 1 cm / 2/5″ cubes (about 2 large)
- – 2 sprigs of thyme OR 1 tsp (5 ml) dried thyme
- – 3/4 cup (180 ml) cream (Note 1)
- – 3/4 cup (180 ml) shallots / scallions, green part finely sliced
- – Salt and finely ground pepper to taste
Instructions
- Slice the kernels from the corn cobs. My method: Position a small dish inside a larger bowl, place the corn vertically on the dish, then slice the kernels off. Reserve the stripped cobs.
- In a large pot, heat 1 teaspoon of vegetable oil over medium-high heat. Add the chopped beef and cook until it turns golden brown. Remove the beef with a slotted spoon and place it on a plate lined with a paper towel. Retain the oil in the pot.
- Reduce the heat to medium-high. Pour in 2 tablespoons of vegetable oil, and once it has melted, add the minced garlic and diced onion. Sauté for 2 to 3 minutes until the onion becomes translucent.
- Mix in the flour, stirring continuously for one minute.
- Pour in the chicken broth, milk, potato cubes, and thyme. Break the reserved corn cobs into two or three pieces and add them to the pot. Cover with a lid and let it simmer for 25 minutes, adjusting the heat to maintain a lively simmer without excessive boiling or too gentle a simmer.
- After removing the lid, take out the corn cobs. Add the corn kernels and cook for an additional 5 minutes, or until the corn reaches your desired doneness.
- Incorporate the cream along with three-quarters of the beef and sliced shallots. Season with salt and finely ground pepper as needed. Serve in bowls, topping with the remaining beef and shallots for garnish.
Notes
- Use whole milk instead of low-fat for a more flavorful chowder.
- Enhance the dish by adding in extra veggies like carrots or peas.
- Save time by using frozen chopped onions instead of fresh ones.
