This creamy corn and potato chowder has delicious pieces of bacon hock – the perfect soup in the cooler months.
One of the best things about the changing seasons is the opportunity to cook dishes I haven’t made for a while. Corn Chowder is one of my favourite recipes to make when the weather starts to cool. Cooked slowly over a couple of hours, it’s a great meal to have simmering away on slow weekend afternoons.
I’ve made this with canned corn (regular and creamed) but if you still have access to fresh corn you cooked definitely add that in! Just cook it and cut it off first. If you run out of time to make croutons, slices of fresh bread or dinner rolls would also be great to mop up the flavours.
How to make my corn and potato chowder with bacon hock pieces:
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.
Meanwhile, in a small jug whisk together milk, paprika and cornflour. Pour the cornflour slurry into the pot and stir. Once the soup has started to thicken use a masher to break up potatoes slightly. Season to taste with salt and pepper (however, the bacon hock is very salty so be careful!).
To make the croutons, spray bread pieces with oil and bake in a hot oven until golden and crunchy, (approx 10-15 mins). Serve your chowder topped with spring onion a sprinkle of paprika and crispy croutons.
COMMON QUESTIONS ABOUT CORN CHOWDER:
Could I make it in a slow cooker? 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.
What if I can’t find a ham hock? 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.
I love a super creamy chowder, can I make this with cream? Yes! To make your chowder creamier add ½ cup cream instead of milk.
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Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 401mgCarbohydrates: 50gFiber: 5gSugar: 7gProtein: 7g