Corn chowder soup
15 min·Western
1 / 5
Ingredients
Main
- 1 tsp oil or butter
- 2 slices bacon, streaky!
- 2 garlic cloves, minced
- 400g/14oz can creamed corn (1 can)
- 400g/14oz can corn kernels, drained (1 can)
- 1 2/3 cups (400ml) chicken stock / broth (1 empty can*)
- 3/4 cup (200ml) milk, any fat % (1/2 empty can*)
- 1 potato, diced into 1.5 cm/ 1/2″ small cubes
- 1/2 tsp each salt and pepper
- 1 green onion, finely sliced
Soup thickener
- 1/2 cup (125 ml) milk, any fat % (1/4 empty can*)
- 1 1/2 tbsp cornflour / corn starch
Instructions
9 steps
- 1
Main - Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.
- 2
Main - Remove bacon and chop once cooled.
- 3
Main - If there's loads of excess fat in the pot, drain some.
- 4
Main - Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
- 5
Main - Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.
- 6
Soup Thickener - Mix together milk and cornflour, then pour into soup.
- 7
Main - Stir and simmer for 1 minute until it thickens into a creamy soup (see video for thickness).
- 8
Main - Add more salt if needed.
- 9
Main - Ladle into bowls, top with green onion and bacon. Devour!
Progress
0 / 9 steps
