This hearty corn chowder is the perfect meal for a cold, wintery night. Indeed, it’s a recipe you’re sure to come back to again and again.
Start to finish: 45 minutes
Servings: 6
Ingredients
• 6 slices bacon, chopped
• 1 leek (the white part only), finely chopped
• 1 large potato, diced
• 600 millilitres corn kernels (fresh, frozen or canned)
• 400 millilitres creamed corn
• 1-1/2 cups chicken or vegetable broth
• 1 cup milk
• 1/2 cup 15% cream
• 1 sprig fresh rosemary
• 1 bay leaf
• Salt and pepper to taste
• 4 chives, chopped
Directions
1. In a large pot, cook the bacon. When it’s almost done, add the leek. Continue to cook until the bacon is crispy and the leek is translucent. Drain the bacon grease.
2. Add the potato, corn, broth, milk, cream, rosemary and bay leaf and bring to a boil. Reduce the heat and simmer for 25 minutes or until the potato is soft.
3. Salt and pepper to taste.
4. Garnish with the chives, then serve and enjoy.
