Corn Chowder
A creamy and tasty soup perfect for the cooler seasons.
Nutrition Facts
Ingredients
Instructions
In a large soup pot sauté onion in olive oil for a couple of minutes, add garlic and celery then cook for a few more minutes.
Add corn kernels, bacon hock and boiling water, simmer on a medium heat for at least one hour with the lid on.
Remove the bacon hock and cut the meat into cubes, discard skin and bone then add the meat back to the pot.
Add the potatoes and creamed corn then cook for 20 mins until potatoes are getting soft.
In a small jug whisk together milk, paprika and cornflour. Pour into pot and stir.
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Continue Reading at Vjcooks →Chef's Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.This recipe would be great in a slow cooker just brown the onion, garlic and celery in a frypan first. Add potatoes and creamed corn half way through cooking time.Bacon rashers could be used instead of a hock. It would make this recipe a lot quicker, just sauté chopped bacon at the start with the onion. Add the water, corn and potatoes and simmer until they are cooked. Then continue from step 5.To make your chowder creamier add ½ cup cream instead of milk.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.This recipe would be great in a slow cooker just brown the onion, garlic and celery in a frypan first. Add potatoes and creamed corn half way through cooking time.Bacon rashers could be used instead of a hock. It would make this recipe a lot quicker, just sauté chopped bacon at the start with the onion. Add the water, corn and potatoes and simmer until they are cooked. Then continue from step 5.To make your chowder creamier add ½ cup cream instead of milk.
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Reviews from the Original Source
This was so easy to make. Had most of the ingredients in the pantry. Tasted delicious . Will be a regular meal in our household
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