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- Dish type
The perfect comfort food. Serve with crusty bread.
14 people made this
- 450g streaky bacon, diced
- 2 green peppers, chopped
- 2 onions, chopped
- 1 bunch fresh celery leaves
- 2.5kg creamed style corn
- 1.2 litres water
- 1.35 litres evaporated milk
MethodPrep:15min ›Cook:45min ›Extra time:1hr › Ready in:2hr
- In a large frying pan over medium heat, cook bacon until crisp. Drain, reserving 1 tablespoon of bacon fat.
- Place bacon fat in a large stock pot over medium heat. Cook peppers, onions and celery leaves in bacon fat until just tender. Stir in bacon, creamed style corn and water. Bring slowly to the boil, stirring frequently. Stir in milk and heat gently, without boiling. Serve hot.
Reviews & ratingsAverage global rating:(15)
Reviews in English (11)
by Lois Mclane
If you like a thiner soup this is it but I prefer a thicker soup so I added an equal amount of drained whole kernel corn and left out 2 cans of evap milk. I crumbled the bacon and added it as a garnish with a bit of shredded cheese. This recipe is as easy as falling off a log and has a delicous flavor,,,I use it in my restaurant and recomend it. Lois-19 Dec 2008
I work at a lodge in the mountains of Idaho. I had some guest coming in for lunch. I needed a quick tasty lunch idea. I cooked this soup up and it was a great hit. It was sweet and creamy and very easy to make. I didn't have any celery so I used celery seed and added a couple of potatoes. Thanks so much.-27 Aug 2008
by Body Massage
I made this recipe a week ago and it was really good. But I must admit that it was rather thin making it less of a chowder and more so a vegetable soup. I made the recipe again, though this time I added a tablespoon and a half of flour after sauteing the vegetables to make a sort of roux. This came out to a much better consistency then before.-03 Aug 2009
Sweetcorn, Bacon and Sweet Potato Chowder Recipe
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A bit thin for my taste, but flavors cover many sins. Next time I may change all half and half to half half and half and half heavy cream - or maybe a quarter. (Yes, I'm still alive and reasonably healthy.) Also, Iɽ add just a T of butter at the end to blend the final product. Last point, I like to add just a bit of Cayenne.
Quick and easy weeknight meal, but somewhat bland. if I were to make it again, I would double the bacon and make a roux to thicken it up.
This was awful. I could not even finish eating one bowl. It has such wonderful ingredients I don't know what could have gone wrong.
Gosh, I am surprised at the favorable reviews. This recipe was so disappointing. The potatoes were no where near cooked after 10 minutes. I let them simmer another 5 minutes before adding the crab, but they were still practically raw. There are other really good bacon/corn/potato chowders out there. Crab is a special indulgent treat and it was just wasted in this bland recipe. I tried this the next day (didn't help much) nor did the addition of cayenne and salt.
This is a nice chowder & very easy to make, so it gets forks for flavor as well as week-day ease. I used frozen crab, creamed corn rather than fresh or frozen, and homemade seafood stock rather than clam juice - made for a very rich chowder with more complex flavor than with just clam juice. I would definitely make this again, especially since I'm always looking for ways to use up the crab in my freezer.
As suggested by other Epicurious recipe users, this must be made a day ahead of time. The difference from one day to the next is amazing! I also used a thickening agent because that is the way I like my chowder. I found it to be costly and very time consuming but the end result was quite good. The next time I make this I will use equal parts chicken stock ALONG WITH the clam juice. I also added 1/4 cup of lime juice. The fishy smell was overpowering for me thus the change in ingredients.
This has become our NYE tradition for the past 6 years. Fresh dungeness is a winter treat that every San Franciscan looks forward to. Paired with Presseco and crusty garlic bread, it feels luxurious, but is easy to throw together. I recommend making it at least a day ahead.
The sweetness of crab and corn combine well together. Reserve some of the lump crab, also, to use as a garnish.
This is excellent. I spice it up with some cayenne and always make it a day ahead because it improves tremendously overnight. I like to make it in the summer with very fresh sweet corn. Don't think I would make it with frozen corn.
Delicious soup recipe. This is a "light" broth (not in calories but consistency), however my husband and I do not prefer a "stick to the spoon chowder" so this was a perfect blend of broth, potatoes, fresh corn and crabmeat for us. My only change was to add diced red pepper (1 pepper) about 3 minutes following the saute of the onion. Served with baking soda biscuits to which I added a teaspoon or two of Bay Seasoning and grated cheddar cheese.
I agree w/ cook from Denver--"atsugi" is nuts! The recipes that are listed on this website should be used as a base. If people have other ideas as to what would make a recipe even better, please keep them coming! I thought this chowder was delicious. I also used scallops instead of the crabmeat & used both thyme & rosemary as bingbong72 in Denver did. Then I added some roasted red bell peppers I had left over from a meal the night before which added great flavor! This is a great winter warmer soup!
All I have to say is, what is the deal with "atsugi's" comments from 11/24/07?The whole point of this website is to get ideas from other cooks. I usually never adhere to the exact recipe, so I welcome variations! Sheesh, "atsugi" needs to lighten up a bit!
This was a great recipe. I gave it 3 forks only because after making it the first time, I had to adjust the measurements. Although I can understand about the use of a roux, this recipe didn't call for it. If you cook the soup long enough, the cream will reduce and thicken. After adjusting with salt, i tfelt it needed an acid to round out the soup so I added drops of tabasco in relation to the amount of soup. That did the trick.
I have been making this chowder with this recipe for the last 2 years and I love it! My son and friends request it all the time too. I agree you should only give a review if this is the recipe you used,not your variation. Of course I did garnish with cheese,scallions and bacon on top, and it is fabulous!
delicious. I used crab,chopped clams,imitation lobster. could'nt find any clam juice so i used canned chicken broth. put it in the slow cooker. there were no leftovers
This was fantastic! I substituted the crabmeat for scallops, however. I also didn't have enough thyme so I used 2 TBSP thyme and the other TBSP rosemary, and it still tasted superb! It was a big hit with my husband as well.
THIS WAS GREAT! NEXT TIME HOWEVER, I MIGHT CUT THE HALF AND HALF WITH MILK JUST TO ELIMINATE SOME OF THE CALORIES. OTHERWISE, IT IS PERFECT.
I made this for someone who doesn't like crab, so used small shrimp instead. It came out more chunky soup than chowder, but that didn't stop it being delicious. I highly recommend some fresh biscuits with this.
I made this for a football party. It was a good basic recepie, but I had to adjust it to taste. I substituted whole milk for half of the cream. Next time I will leave all of the bacon bits as a garnish. I didn't enjoy soggy bits. Otherwise it was a good recepie for tinkering with.
I made this soup for our New Years Eve party, and used a crock pot so that I could make it ahead and it would stay warm. It took a lot longer this way, but worked fairly well. I also experimented in making it lower fat by using half and half and skim milk in equal proportions- I wouldn't recommend doing that! The flavor was great but it turned out runny. It was a big hit with all of our guests nevertheless.
It took quite awhile (and a roux of 4 tablespoons each of butter and flour) to achieve the velvety, creamy thickness I like in a chowder. Here in the Chicago area, a pound of good quality crab meat is $24, so I wasn't going to add that until I was sure the end result would be worth it. As for the flavor issues that others noted, I did sautee some chopped celery and carrot with the onion, I also used about half chicken boullion and half clam juice, plus I added a bay leaf to the simmering process. All in all, Iɽ probably make it again as a tasty corn chowder with bacon, and Iɽ find another recipe of some kind for the crab meat!
Used rock shrimp instread of crab and used vegetable stock instead of clamb juice. Served as a first course on Thanksgiving to rave reviews. Make 1 day ahead to let flavors mingle. I added in raw cleaned shrimp after I warmed the soup so they wouldn't cook too long and toughen.
Loved it. Simple and quick. All the guests loved it, none left over and requests to make it for the next gathering. Now that I know how well the basic recipe works, I might use some of the other reviewre's suggestions about red pepper for kick, or perhaps some shrimp or even scallops.
I made a double batch, as I was serving it for an early brunch on Thanksgiving day. I doubled the base and the crab, and only used one pound of corn. Like others, I made it the day before, and let the flavors merge a bit more. The reviews that day were unanimous, as were the co-workers who had it the following Monday in the office. I would certainly make it again, and in fact, have already had four requests for the recipe. Next time I may add a touch of red pepper to give a bit of punch, and would not skimp on the cream, it would just not be the same.
Tasted great. I used 1/2 shrimp and 1/2 crab and it tasted great. Must say my lactose intolerance kicked up. Next time I'll remember to take a pill. Can't wait to try it again
- ½ pound thick sliced bacon, cut into 1/2-inch pieces
- 2 carrots, diced
- 4 stalks celery, chopped
- 1 bay leaf
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups milk
- 2 large potatoes, peeled and diced
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 pinch paprika (Optional)
Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease cook for 5 minutes.
Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
You should try this recipe because
- It is a quick, hearty, fuss-free, one-pot meal that is great on its own.
- It is absolutely satisfying, you may just want seconds!
- Made with fresh ingredients.
- It is packed with tons of flavor and texture.
So next time you go grocery shopping pick up some fresh corn and make this thick and creamy corn chowder recipe. I hope you enjoy it as much as we do!
Sweet Corn, Bacon and Tomato Chowder
Fresh sweet corn, smoky bacon and tomatoes are the main ingredients in this delicious, easy-to-make summer chowder.
- 8 ears fresh, sweet corn, husked
- 1/4 lb bacon, cut into 1/2-inch pieces
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 1 clove garlic, finely chopped
- 3-1/2 cups low sodium chicken broth
- 4 small potatoes (we used red bliss), cut into 1/2-inch cubes
- Salt and freshly ground black pepper
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup heavy cream
- 3 to 4 scallions, thinly sliced
- Cut the kernels off the corn and set aside (see notes).
- In a medium-sized soup pot, fry the bacon until crisp, transfer to a paper towel-lined plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, add the butter and heat over medium heat.
- Add the onion and garlic and sauté until the onion is soft and pale golden in color, 3 to 4 minutes. Add the chicken broth and potatoes, cover and bring to a simmer.
- Cook until the potatoes are barely tender, about 6 minutes, then add the corn and bacon to the pan. Season with salt and pepper, cover and continue cooking, stirring occasionally, for 10 minutes.
- Using a slotted spoon, transfer 1 to 1-1/2 cups of the corn kernels, potato chunks and bacon to a bowl and set aside. Using a hand-held immersion blender (or conventional blender), purée the remaining soup until smooth. Return the reserved solids to the pan along with the tomatoes. Cook for 1 to 2 minutes, tasting and adjusting the seasoning as needed.
- Stir in the heavy cream, ladle into serving bowls and garnish with sliced scallions.
Slicing corn kernels from the cob:
We've seen a number of tips to prevent corn kernels from scattering about the kitchen as you slice them from the cob. Some people suggest balancing the corn in the center hole of a bundt pan so the kernels fall into the pan. Others suggest using a wide shallow bowl or a pie plate.
We've found the easiest method is to simply use a good-sized cutting board and a very sharp knife and hold the corn at a 45-degree angle to the board so the kernels don't have to fall very far. This minimizes "bouncing."
Be sure to scoop the kernels from each ear into a bowl as you work so they don't pile up and you won't need to break out extra dishes or struggle to cut inside a bowl.
Spray 6- to 7-quart slow cooker with cooking spray. In 10-inch skillet, cook bacon until crisp drain on paper towels. Discard drippings.
Place bacon in slow cooker. Add remaining ingredients except milk stir to combine.
Cover cook on Low heat setting 4 hours or until potatoes are tender. Stir in milk. Cover cook about 30 minutes longer or until hot. Season to taste with salt and pepper.
Garnish individual bowls of chowder with additional crumbled cooked bacon, if desired.
If corn is in season, use fresh corn cut from the cob instead of frozen.
Sweetcorn and Bacon Chowder recipe - Recipes
Corn season comes to us like summertime itself. At first, there are hints of bright sunshine, and then, finally, days and weeks of warm, golden pleasure.
Depending on where you live and what your weather has been like this spring, you may already be seeing fresh sweet corn in your local farmers' markets. By the time summer officially arrives a month from now, fresh locally grown corn will be available almost everywhere, not only in farmers' markets but also at farm stands and supermarkets alike. And it will stay with us through summer's end and into early fall.
Of course, modern shipping means you can find fresh sweet corn in markets almost always these days. And new hybrids that emphasize sweet kernels mean that such corn won't turn starchy-tasting while it waits to get from the stalk to the table.
But the best-tasting corn will always be ears that have been picked recently and rushed from the farm to your kitchen. You'll know it's good if you buy it from a reputable source. (I always love the corn I get from Chino Farms in Rancho Santa Fe, Calif., not far from San Diego and I'm sure there are great sources not far from you, too.)
Whatever your source might be, check each ear before buying to make sure that it's fresh. The husks should look bright, crisp, and moist the corn silk underneath pale golden the kernels plump and shiny and the stem end freshly cut.
With corn like that, you'll be ready to make one of my favorite summer recipes: Sweet Corn and Bacon Soup with Jalapeno Cream. It's a perfect balance of flavors, the corn's sweetness complemented by the smokiness and saltiness of the bacon. (Look for organic applewood-smoked bacon, if you can find it, or just use your own favorite supermarket brand.) To give the soup an intriguing consistency, I grate some of the corn to release its thick, creamy juices, and I stir in some whole sauteed kernels to add crunch to every spoonful.
By the way, my corn chowder is also as delicious chilled as it is hot. If you serve the soup cold, be sure to taste it after chilling and adjust the seasonings if necessary, as cold tends to mute the flavors a bit.
Whether I serve it hot or cold, for a delicious final touch, I top each bowlful at with a spoonful of the jalapeno cream, a mixture of minced fresh chilies, lightly whipped cream, sour cream, lemon juice, and fresh cilantro. This adds a lively spark of flavor. You may want to leave it out for younger guests at your table. My two young sons are very happy without it, and demand the soup for breakfast, lunch, and dinner.
Sweet Corn Chowder with Bacon & Jalapeno Cream
10 medium ears of corn, husks and silk removed
3 tablespoons extra-virgin olive oil
2 ounces lean bacon, finely diced
1 organic celery rib, finely diced
1/2 cup finely diced onion
1/2 cup finely diced organic yellow bell pepper
1 jalapeno chili, halved, stemmed, seeded, and minced
2 tablespoons chopped fresh cilantro leaves, plus extra whole leaves for garnish
1/2 teaspoon fresh lemon juice
Freshly ground white pepper
Set a box grater in a wide, shallow bowl. Holding each ear of corn firmly and carefully keeping your fingers well clear of the grater's surface, coarsely grate the kernels from 6 ears you should have about 2 cups of grated corn.
Hold a sharp knife in your dominant hand. With the other hand, hold the stem end of one of the remaining 4 ears of corn, and balance its other end on a cutting board with the ear at a 45-degree angle. Cutting very carefully down and away, with the knife almost parallel to the ear, cut off the kernels several rows at a time, rotating the ear slightly after each cut. Repeat with the remaining ears. You should have about 2 cups of whole kernels.
In a large saucepan, heat 1 tablespoon of the olive oil. Add the bacon, celery, onion, and bell pepper. Cover and cook over low heat, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the grated corn, the milk, and 1 cup of the heavy cream, raise the heat, and bring to a boil. Reduce the heat to maintain a gentle simmer and cook uncovered, stirring often, until the soup has thickened, about 20 minutes. Season to taste with salt and the cayenne pepper and keep warm.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the corn kernels and saute, stirring occasionally, until they are lightly browned, about 7 minutes. Season with a little salt. Stir the cooked corn into the soup and keep warm.
In a blender, whip the remaining 1/2 cup of heavy cream to soft peaks, about 20 seconds. Add the sour cream, jalapeno, chopped cilantro, and lemon juice and blend until thick. Season with salt and white pepper.
Ladle the soup into bowls. Add a generous dollop of jalapeno cream, garnish with cilantro leaves, and serve immediately.
Recipe: Corn, bacon and potato chowder (Curtis Stone)
It was an impromptu decision to make this soup. I was at the wet market yesterday morning and saw some really nice sweetcorn. I remember seeing a recipe by Curtis Stone on Coles website for corn, bacon and potato chowder and another blogger friend, Lian also made it and it looked good.
Chowder is a term for thickened soup, in this case, the soup is thickened by the roux (flour and butter) and further thickened by the starch from the potatoes. After checking the recipe when I got home, I found that I had all the ingredients except for the celery so I just omitted that and in its place, I doubled the amount of potato and onions that I used. If you cannot get fresh corn cobs, then frozen corn would also work well.
This is an easy soup to make, and tastes healthy too (if you ignore the streaky bacon :P) Even without any cream, this soup tastes pretty rich and creamy. I did not have to season it much with salt since it gets its saltiness from the bacon, and also some heat from the cayenne pepper. The sweetcorn was really nice, sweet plus it adds a nice crunch to the soup. This is a soup that the whole family can enjoy.
Corn, bacon and potato chowder
Recipe adapted from Curtis Stone
Preparation time: 10 minutes
Cooking time: 25 minutes
3 rashers streaky bacon, cut into 1cm pieces
1/2 tsp unsalted butter
1 medium brown onion, roughly chopped
1 clove garlic, finely chopped
2 sprigs thyme (or 1/2 tsp dried thyme)
A pinch of ground cayenne pepper
1 tsp plain flour
1/2 cup Water
1 large potato, peeled, cut into 1cm cubes
1 1/2 cups milk
300g sweetcorn kernels (from 1 corn cob)
1/2 tbsp parsley, roughly chopped
Salt and freshly ground pepper
1. In a large non-stick heavy-based saucepan, cook the bacon over medium heat for about 2 minutes. Add the butter and cook for 1-2 minutes until melted and just golden.
2. Add the onion and garlic and cook for about 2-3 minutes until the onion has softened.
3. Add the thyme and cayenne pepper and give it a stir.
4. Add the flour and cook for about 2 minutes, stirring constantly. Then, stir in the water and potato. Cook for 8 minutes, or until the potato is tender.
5. Add the milk and corn to the pan and increase the heat to medium high. Bring to a simmer, stirring constantly. Once the soup has reached a rapid simmer, cook for 3 minutes or until the soup has thickened. Discard the thyme sprigs and season the soup to taste with salt and pepper.
6. Ladle the soup into four bowls, garnish with parsley and serve.
Note: I omitted the celery sticks, and replaced with double the amount of onion and potatoes from original recipe.
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Nigel Slater’s sweetcorn chowder
Peel and roughly chop 2 medium onions, then let them soften with 30g of butter and 2 tbsp of olive oil in a deep pan over a moderate heat.
When the onions are soft and sticky, slice the kernels from 5 heads of sweetcorn, then set those from 1 head aside. Stir the sweetcorn into the onions, pour in 500ml of full cream milk and, if you have them, a couple of pieces of parmesan rind. Bring to the boil, lower the heat and simmer for 10 minutes.
Remove the rinds, then ladle the soup into a blender and reduce to a smooth, creamy consistency. Return to the saucepan and keep warm.
In a shallow pan, fry 80g of fresh white breadcrumbs and 100g of chopped nduja over a moderate heat for a couple of minutes, then stir in the reserved sweetcorn kernels and continue cooking until the crumbs are rust-red and starting to crisp. Chop a handful of parsley leaves and stir them into the crumbs.
Ladle the soup into bowls, scatter the toasted nduja crumbs over the surface and eat immediately. Enough for 4.
- 1 pound bacon, diced
- 3 onions, diced
- 1 bunch celery, diced
- 3 tablespoons minced garlic
- 2 quarts water, divided
- 1 gallon heavy whipping cream
- 1 cup butter
- 1 ¾ cups all-purpose flour
- 18 potatoes, peeled and diced
- 2 (16 ounce) packages frozen corn
- 1 red bell pepper, diced
- 2 pinches red pepper flakes, or to taste
- 1 pinch salt and ground black pepper to taste
Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease add garlic.
Pour 1 quart water over onion mixture and cover pot steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream reduce heat to medium.
Melt butter in a saucepan over medium heat stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.