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.

Ingredients

• 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

Directions

• 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.