Farmhouse Corn and Double Smoked Bacon Chowder

This receipe was orginally in a newsletter from Heritage Park, but we’ve tweaked it a little bit. If you like corn, bacon or chowder, you’ll love this one. It makes about 4 litres.


  • 2 cups double smoked bacon and/or lardons
  • 1/4 lb butter
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cups potatos, diced (we just use the baby potatoes and half or quarter them)
  • 2 cups frozen corn
  • 1/2 cup flour
  • 1 tblspn dried or fresh thyme (we use 1/2 tblspn of ground thyme)
  • 1 tblspn black pepper (or more if you like it spicy)
  • 1 tblspn salt (we don’t add any)
  • 1 tblspn dried or fresh parsley
  • 1 litre of chicken stock
  • 500 ml milk
  • 500 ml cream


  • Cook bacon and lardons on high until crispy.
  • Lower to medium-high and add butter.
  • Add carrots, celery, onions, thyme, salt, pepper and parsley.
  • Cook for 5 minutes.
  • Mix in flow to make roux and cook for 5 mintues.
  • Add chicken stock, let thicken.
  • Add milk, let thicken.
  • Add cream, let thicken.
  • Add corn and potatoes, cook on low simmer for 15 minutes.
  • Adjust seasoning with additional salt and pepper if required.

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