Everyone knows that a hearty soup warms the soul and picks up the spirits. But when it's corn and bacon chowder, the notion of comfort takes on a whole new meaning!
- 375 g Olymel bacon chopped into 1.5 cm dice
- 500 g frozen corn, thawed and drained
- 500 ml (2 cups) cold milk
- 500 ml (2 cups) cold chicken stock
- 250 ml (1 cup) cooking cream (optional)
- 4 large potatoes, peeled and cut into 1.5 cm dice.
- 3 celery stalks chopped into coarse dice
- 1 large onion chopped into coarse dice
- 3 carrots peeled and chopped into coarse dice
- 65 g butter
- 65 g flour
- 1 bay leaf
- 1/4 tsp. fresh or dried chopped thyme
- Salt and pepper
- In a large saucepan over medium heat, sauté onions, celery and carrots in butter for two minutes.
- Add the flour and mix well to coat the vegetables and make a roux.
- Immediately pour in the chicken stock and milk and stir well to dissolve the roux.
- Add potatoes, thyme and bay leaf. Add salt and pepper.
- Bring to a boil while stirring then reduce heat to a simmer.
- Simmer stirring occasionally so potatoes do not stick to pot. Cook until potatoes are tender. Do not overcook.
- While soup is simmering, cook bacon until crisp, drain on absorbent paper and keep warm.
- Add corn and cream to soup. Adjust seasoning.
- Serve the chowder topped with crispy bacon.