Holy smokes I just realized that I had this in my draft folder and never posted the Bacon Corn Chowder recipe that I’ve promised all of you. SO SORRY! Here it is with my edits as always! You can find the original on Chatelaine here
6 slices bacon, chopped
1 leek, white part only, finely chopped
1 russet potato, finely chopped
2 cups frozen or canned corn kernels
1 ½ cups chicken broth
1 ½ cups milk
398-mL can creamed corn
1 sprig thyme, or ½ tsp dried thyme
1 large bay leaf, or 2-3 small bay leaf.
- 1. Heat a large pot over medium. Add bacon and cook just until crisp.
- Discard all but 1 tbsp of bacon fat. (or what I would do is throw a paper towel inside the pot and let it soak up all the fat until there is just enough to coat the bottom of the pot so that the bacon isn’t stuck to the bottom)
- Add leek and sauté until tender, 1 min. Then add potato, corn, broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to medium/low.
- Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 min. (but the longer you let it simmer, the better the flavours)
- Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or in a freezer, in a covered container, up to a month.
This one is one of my all time favourites and a go to in the fall. Considering it’s corn season right now, I think I might whip a batch up soon.