Corn, Bacon, and Potato Chowder

[kayloulee]

This only really works as a batch lunch if you have a thermos to take it with you, or if you're eating in batches at home. But it's very quick to make, and keeps for a couple of days. I doubt you'd have any left after a couple of days anyway! I got it from Epicurious.com, if you want to find it there search for "corn and potato chowder". I've added some things and universalised the measurements.

Accessibility notes:
- there's a fair amount of chopping of hard vegetables and of bacon, but if you bought diced bacon that step would disappear.
- it's very fast, as soups go, and doesn't require a lot of watching and hovering if you keep the stove temperature low.
- it does contain milk, so it's not dairy-free, but if you don't have wheat toast with it it's gluten-free. You may also wish to check what thickening agent, if any, is in your creamed corn: in mine it was made from tapioca, but YMMV.
- I cook it in a stockpot, which is quite heavy, but you could certainly cook it in any size pot large enough to fit.



Ingredients:
2 bacon rashers, chopped
1 clove garlic, crushed or chopped
1 small onion, chopped
1 medium potato, cut into 1.5cm/1/2 inch cubes
1/2 red bell pepper (capsicum) or 1 medium carrot, chopped
2 cups (or more) whole/full-cream/4% milk

1 400g/15oz can creamed corn
1 cup fresh or frozen corn kernels
1 tbsp (15mL) chopped fresh thyme, or 1 tsp dried thyme
extra thyme for serving

Preparation:

Fry bacon and garlic in heavy large saucepan or stockpot over medium heat until the bacon is just crispy, about 3 minutes. Add the onion and cook until tender, stirring, about 5-8 minutes. Add potato and bell pepper or carrot, and saute one minute. Add 2 cups milk and bring to boil. Reduce heat to very low and simmer until vegetables are tender and soup thickens slightly, stirring occasionally or not at all, as pleases you, about 15 minutes.

Add creamed corn, corn kernels, 1 tbsp thyme to soup and simmer until heated through, about 5 minutes. Season with salt and pepper (I usually leave out the salt or put very little, because the bacon is salty already).

Sprinkle with thyme and serve. I like to put grated cheese on top of it and have it with toast. I make it when I have very little energy left to think about complicated food, because it's made from things I generally have around anyway. It's remarkably fast for soup, and not at all complicated.

Comments

[jadey]

This looks marvelous. I've been looking for a new hearty soup, and this sounds like it will do the job perfectly. Thanks!

[moizissimo]

I think I'll get myself some frozen corn (and peas!) and bacon on my way home, and try this out, dairy free. It should work fine with soy milk, or even almond milk, as long as it's not boiled. Creamed corn doesn't usually have cream in it. :)

[killing_rose]

I used coconut milk--the type produced by So Delicious, which is closer to a richer version of rice or almond milk. And it turned out really well. (What type of milk did you end up using?)

[moizissimo]

The coconut milk isn't available in Canada (grr). I used about 3 cups water to cook the veggies, and added 3 cups soy with the corn. And I used diced frozen hash browns instead of cutting up potatoes. :)

[killing_rose]

I made this for dinner, and both my brother and I loved it. I'm mostly dairy-free, so cream and whatnot were out. I had coconut milk though (not the type that comes in cans, but the type similar to rice milk); it worked fabulously. We also may have doubled the recipe. We think. Regardless, it was awesome, especially with cayenne pepper and creole seasoning.

[kayloulee]

Oh, fantastic! I have no experience cooking with non-dairy milk but your version sounds really good.