Comfort food has always been the heart of any family. Bacon and Corn Chowder is indeed an enjoyable hearty Soup with a rich source of vegetables.
So - let's get cooking by Chef Bari "Cook'n Up a Storm"
BACON and CORN CHOWDER by CHEF BARI
Yield : 4-6 guests
TIP ONE : The trick to cutting your veggies is to make sure they are all evenly cut to the same size ( think about getting each veggie on your soup spoon ) except the onions which are a finer cut.
Ingredients:
1/2 Sweet White Onion - fine cut (diced)
1/4 - 1/2 lb Bacon - small cut ( I personally enjoy the added taste of the bacon so I make sure I add 1/2 lb of bacon
3 medium size Carrots - small cut
2 Celery Stalks - small cut
1 1/2 cups of Corn 🌽
2 medium-sized Red skinned Potatoes - medium cut
Roux - explained further down this recipe
1 litre of Chicken Stock or Vegetable Stock - I prefer Chicken Stock myself.
2 1/2 cups of milk or half/half - I use milk just for the calories, but if you're going to impress your guests step up to a creamy solution ( NOT 33% cream - too rich) I always think of calories, as in a healthier way to make my soups.
A pinch of fresh nutmeg or ground - just a pinch! It's an overpowering spice!
Salt and Pepper to taste
Optional : Half cup of grated cheddar
Optional : Half cup of grated cheddar
TIP TWO : The bottom of pot you do use must have a thick bottom to ensure evenly cooking throughout. The wider your Pot the better. Remember- THICK BOTTOM - See my photo for example. Reason is, a thin cheaply-made sauce pan or brazier pot will burn any cream soup. Never cheap out on your pots and pans. Costco usually has good quality pots and pans for a reasonable cost. ( Promoting Costco I should get paid - I wish !)
Procedure/ Method:
TIP THREE : Take each of your Carrots and Potatoes, precook each separately in the microwave for 2 minutes. Set to the side.
NEXT : Place bacon in deep heavy skillet you plan making your soup. Sauté your bacon on medium heat, stirring evenly throughout. Let bacon cook until done. Remove only half of the Bacon drippings from your pan - do NOT remove all of it. It adds a whole bunch of flavour!
Don't worry - it will be used to making the roux. ( ROUX explained further down this recipe)
Half way cooking your bacon, add finely chopped onions. Keep stirring and cook until bacon is done.
Set heat to medium-low.
NOW - Add Celery, Stir and Cook ( a couple of minutes is all you need here) Add Carrots and Potatoes into the mix. Stir evenly throughout.
TIP NUMBER FOUR : Add a 1/4 cup water to deglaze the bottom of your pan. This procedure not only removes anything from sticking but it collects all the flavours of the ingredients. Bring to a quick boil and then reduce heat back to medium-low.
ADD corn 🌽 You can use canned, fresh or frozen corn. Believe it or not, frozen corn is actually the best quality due to using fresh corn and flash freezing method. The best quality is used by distributors.
Stir Corn evenly throughout. Add pinch of fresh or grounded nutmeg here. Cook for a good 4 minutes to get every morsel taste of corn flavour. Keep stirring!
WARM UP MILK AND CHICKEN STOCK (separately) - 1 minute 20 seconds in microwave, EACH ! Set to the side.
MAKING THE ROUX
Roux is a fancy French name for combining flour, butter and/or oil together. The combination are equal to the other.
4 tablespoons of Canola or Vegetable Oil
1 teaspoon of butter
5 tablespoons of Flour ( reason it's 5 tablespoons is to account for the bacon dripping already in your pan)
A dash of salt and pepper. If you have white pepper- better, but not necessary.
METHOD:
Add oil and butter to pan until butter is completely melted. YES - all the veggies and other ingredients are still in the pan. Stir evenly throughout. Now add flour and mix throughout evenly, keep stirring from this point on. In other words don't leave your soup to text your friends or see what's on TV. Keep your full attention to your soup.
Cook and stir for a good 3 minutes.
NOW - TIP NUMBER FIVE : Remove pan from heat and stir in Chicken stock first using wooden spoon. Stir throughout until well mixed.
ADD MILK - Do the same. Mix evenly throughout.
NOW - add back to LOW heat on stove and cook and STIR evenly throughout. This is NOT the time to text your friends. All attention on your soup creation. Let cook for 15 minutes more, keep stirring. I know it's boring but the end result of your cream soup will be well worth it!
Your Soup consistency should be a creamy smooth ( not too thick but not too think either) kind of chowder soup. Add shredded cheddar if you like.
VOLIA ! Your ready to serve this amazing tasty Chowder Soup to your guests. A heart piece of French Bread 🥖 adds to this wonderful soup.
I hope you enjoy my recipe and please support my efforts by purchasing my cookbook : Canadian Recipes of the Great White North by Chef Bari .
Thank you,
Chef Bari
