Continuing on with my week of celebrations, I just have to share with you one of my favorite soup/stews! Corn Chowder! This is a hearty family favorite that I have been making for my family and myself for many, many years. It is a tried and true!
It is chock full of vegetables . . . potatoes (of course!) celery, onions, carrots . . . and of course bacon. I use pancetta these days because I like the flavor of it, but you can use just ordinary bacon. I like the thicker cut bacon, and if you are lucky enough to be able to find home smoked bacon, then you are in for a real treat!
I use chicken stock, but you can just as easily use vegetable stock, or even just water. The important thing is you want to cover the vegetables with this so that they become fork tender. Not mushy, but tender and sweet. I add herbs . . . thyme and parsley. These go so well with the sweetness of the corn.
I cheat and use a can of creamed corn, which gives it a nice thickness . . . and of course a nob of butter also adds to the richness. Sometimes I feel like being really naughty and I use a big knob of butter! Soooo good! I like mine with crumbled crackers. The Toddster, he always wants a crusty roll with his. Either way it is delicious! Simple and easy to make. Tasty and a real family pleaser.
*Marie's Best Corn Chowder*Serves 4 Printable Recipe
An old family favorite which I have been making for many years. It was really hard to put it down on paper as I have only just done it off the top of my head, but I have managed to get it done just for you! ☺
100g cubes of pancetta (about 1/2 cup) (Italian bacon, or you can use thick streaky bacon, chopped)1 medium onion, peeled and chopped1 long stick of celery, trimmed and chopped1 carrot, peeled and chopped1/2 tsp dried thyme1/2 tsp dried parsley4 medium white potatoes, peeled and coarsely chopped500ml of chicken stock (2 cups)1 (400g) creamed corn (14 oz tin)1 tin of whole milk
a nob of buttersalt and black pepper to taste
Heat a large saucepan over medium heat. Add the cubes of pancetta, Cook, stirring occasionall, until most of the fat has been released and the bacon is crisp. Add the onions, celery and carrots. Allow to sweat for about 10 minutes without browning. Add the stock and potatoes, along with the thyme and parsley. Bring to the boil. Cover and simmer over low heat until the potatoes are tender. Add the creamed corn and whole milk. Heat through. Season to taste with salt and black pepper. Add the nob of butter. Allow to melt and then serve hot with plenty of crackers or crusty bread!
