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.