Corn and potato chowder with bacon hock

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.

If you are looking for more warming soup ideas check out my posts for Whole Roasted Pumpkin Soup and Easy Slow Cooker Chicken Soup 

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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*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.

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Corn Chowder

Yield: 6+

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

A creamy and tasty soup perfect for the cooler seasons.

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Ingredients

• 1 Tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, crushed
• 2 celery stalks, diced
• 1 can corn kernels (400g)
• 1 bacon hock
• 1.5 litres boiling water
• 1 can creamed corn (420g)
• 650g potatoes, large dice
• ½ cup milk
• 1 tsp smoked paprika
• 3 Tbsp cornflour
• 1 spring onion, finely sliced

Croutons

• 1 bread roll, diced
• 1 tsp oil spray

Instructions

1. 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.
2. Add corn kernels, bacon hock and boiling water, simmer on a medium heat for at least one hour with the lid on.
3. Remove the bacon hock and cut the meat into cubes, discard skin and bone then add the meat back to the pot.
4. Add the potatoes and creamed corn then cook for 20 mins until potatoes are getting soft.
5. In a small jug whisk together milk, paprika and cornflour. Pour into pot and stir.
6. Once the soup has started to thicken use a masher to break up potatoes slightly. Season to taste with salt and pepper. (The bacon hock is very salty so be careful).
7. To make the croutons, spray bread pieces with oil and bake in a hot oven until golden and crunchy, (approx 10-15 mins).
8. Serve your chowder topped with spring onion a sprinkle of paprika and crispy croutons.

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.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 401mgCarbohydrates: 50gFiber: 5gSugar: 7gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

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