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- 3-4 x slices smoked bacon, chopped
- 2 Tbls olive oil
- 2 x yellow onions, chopped
- 1 Tbls butter
- 2 Tbls plain flour
- 6 cups chicken stock
- 3 x medium potatoes, peeled and chopped
- 3 cups frozen corn
- 1 cup heavy cream
- 1 pinch salt and pepper, or to taste
- 1 handful grated cheddar cheese
Grandma’s Corn Chowder
In a large, heavy bottomed pot over medium heat fry the bacon in the olive oil until the bacon is crisp.
Remove the bacon and place it on a plate lined with paper towels. Add the onions and the butter to the oil remaining in the pot and saute until the onions are translucent, about 5-7 minutes. Don’t let the onions get brown or your soup won’t be a beautiful bright yellow.
Once the onions are translucent, add the flour and salt and pepper to taste (I use lots of black pepper) and stir together for 1 minute.
Add the chicken stock and the potatoes to the onions in the pot. Simmer together until the potatoes are very tender, about 15-20 minutes.
Add the corn to the soup and cook for 5 minutes. Add half the heavy cream and stir together. Taste again for seasoning and adjust salt and pepper as needed.
At this stage you can either serve the soup with an extra drizzle of cream and topped with some of the crispy bacon. Or, as Grandma used to do, blend the soup until smooth with a stick blender. Then serve with a drizzle of cream and topped with the crispy bacon and a sprinkle of grated cheddar cheese.