Roasted Corn and Bacon Chowder
PREP TIME
5 min.
COOK TIME
30 min.
Serving Size
4 servings
*****Great Tastes 2018-2019*****
A hearty corn chowder makes for impressive autumn dining when you use fresh seasonal ingredients – and bacon!
Ingredients
- 3 cobs corn, husked*
- 6 slices bacon, chopped
- 1 cup (250 mL) chopped onion
- 1 tbsp (15 mL) finely chopped garlic
- 1 tbsp (15 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1/4 tsp (1 mL) paprika
- Pinch cayenne pepper
- 3 cups (750 mL) chicken broth
- 2 cups (500 mL) milk
- 2 cups (500 mL) diced peeled potatoes
TOPPINGS:
- 1/4 cup (60 mL) finely chopped green onions or chives
1/2 cup shredded Canadian Cheddar cheese
Directions
| 1. | Preheat grill to medium-high (or preheat broiler). Cook corn, turning often, for about 15 minutes or until kernels are tender. Let cool; cut kernels from cobs. Set aside. |
| 2. | Meanwhile, cook bacon in large saucepan set over medium heat for about 6 minutes or until browned; use slotted spoon to transfer to paper towel–lined dish. Set aside. In same pan, cook onion, garlic and butter for about 5 minutes or until onion is softened. |
| 3. | Add flour, paprika and cayenne to pan; cook, stirring, for 1 minute. Whisk in broth and bring to boil. Reduce heat to medium-low; add milk and potatoes. Cover and cook for about 10 minutes or until potatoes are tender. |
| 4. | Stir in reserved corn and bacon; cook until heated through and thickened. Garnish with green onions and Cheddar cheese. |
Tips
- As an alternative to using corn on the cob, use 2 cups of frozen corn.
- To roast evenly distribute frozen corn over a lined baking sheet.
- Using the broil setting, roast corn until some of the kernels begin to turn dark brown or blacken.
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