26 October 2014

creamy potato & roasted chilli corn chowder // with bacon bits



When the heaven opens just for you after a long day at work, and you have no umbrella, I can happily declare that soup season has officially started! *high fives invisible person next to me*

I made chowder to celebrate. Have you ever made chowder? I think it's an American thing. Chowder is a thick and creamy vegetable soup made with potatoes. Have a look online, there are so many different variations. But I kept mine pretty simple with potatoes, leek and creamed corn. And then added a bit of pizzaz with roasted chilli corn. And bacon. Ah, bacon. Crunchy bacon bits is where its at. But glistening little roasted corn kernels with a warm chilli hit ain't that bad either.



How about that for a close up?

creamy potato & chilli roasted corn chowder


1 medium leek, well washed and finely sliced
1 big garlic clove, finely minced
3 tbsp butter
2 tbsp cornflour (or cornstarch if you are from America)
375 ml (1 1/2 cup) milk - I used semi-skimmed
375 ml (1 1/2 cup) good quality chicken stock (I use this one)
1 can (418g) creamed corn
2 small potatoes (about 150g each) peeled and cubed
salt + pepper
1 can (165g) corn kernels
1 small chilli, finely chopped
6 rashers of smoked bacon, cut into small chunks
chives

In a big dutch oven, melt the butter and gently cook the leeks until tender. Add the garlic and continue cooking for a minute. Add the cornflour and stir until it has soaked up the melted butter, kind of like when making a roux. Let cook for a minute, until light brown. Then add the milk and the chicken stock and bring to a simmer, whisking to make sure there are no lumps. Add the creamed corn and the potatoes and continue cooking on low heat until the potatoes are tender, around 15 to 20 minutes.

Meanwhile, in a separate pan, fry the bacon until crispy. Remove the bacon bit from the pan (drain them on a kitchen towel). Next use the same pan with a little of the bacon fat and fry the corn kernels. When they are browned, add the chopped chilli and continue frying for a few minutes.

Then sprinkle your fried toppings on a hot steaming bowl of chowder.



I can assure this soup taste as good as it looks.




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