Smoky Corn Chowder With Bacon

During the winter months, a hot, thick bowl of soup is both filling, and comforting. This smoky corn chowder with bacon is my mother’s recipe, handed down to me in a family cookbook, and she has kindly given permission for me to share it. We make it year-round, but it’s particularly lovely on a blistery winter’s day.

This smoky corn chowder is frequently requested by my children and husband. It’s quick and easy to make, so we’re all happy to have it.

Corn Chowder Ingredients

• 6 Bacon slices, chopped into squares
• 1 Leek (white part only) or a small onion, finely chopped
• 1 Potato, finely chopped
• 2 Cups frozen or canned corn kernels (1-341ml can)
• 1.5 Cups chicken broth or water
• 1.5 Cups milk
• 1 Large can of creamed corn (398ml)
• 1 Bay leaf

If you’re not in North America, where creamed corn is easy to purchase from any grocery shop, I recommend looking for it in foreign foods shops. Strangely enough, I am only able to find this ingredient in Asian supermarkets here in Northern Ireland, so when we visit one I try to stock up for the next 6 months until we’ll be back again.

Another tip, is that if you don’t want as much fat in your chowder, instead of using regular/streaky bacon, you can use back bacon/Canadian bacon, which I think works very well in this soup.

Instructions

1. Heat a large pot over medium heat. Add bacon and cook just until crisp, about 4 minutes. Discard all but 1 tablespoon of bacon fat. Alternatively, I usually use a cast iron pan to cook the bacon and then transfer a tablespoon of the renderings to my pot.
2. Add leek or onion and sauté until tender, about 1 minute.
3. Add potato, corn, broth, milk, creamed corn, and the bay leaf. Bring to a boil and then reduce heat to medium-low.
4. Simmer uncovered, stirring occasionally until the potatoes are tender, about 20 minutes.
5. Remove bay leaf before serving.
6. Season with fresh pepper.

This chowder will keep well in the refrigerator for up to 2 days, or in the freezer (in a covered container) for up to a month. I always double, or sometimes triple this recipe to make sure we all have a hearty lunch and still have plenty left over to put into the freezer for another day.

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