Farmhouse Corn Chowder
A creamy potato and corn chowder built on Nova Scotia farm produce, finished with bacon or salt pork for depth.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 280 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 13 g
- carbs
- 32 g
- protein
- 9 g
- calories
- 280
Instructions
- 1
Render the salt pork or bacon in a large pot over medium heat until crisp; remove and set aside, leaving the fat in the pot.
- 2
Cook the onion in the fat until softened.
- 3
Add the potatoes and stock, bring to a simmer, and cook for 12-15 minutes until the potatoes are just tender.
- 4
Stir in the corn and simmer a further 5-8 minutes.
- 5
Mash a portion of the potatoes lightly against the side of the pot to thicken the chowder.
- 6
Stir in the milk and cream, season with salt and pepper, and warm through without boiling.
- 7
Ladle into bowls, top with the reserved crisp pork and parsley, and serve hot.
Chef's tips
Mashing a portion of the potatoes directly in the pot gives the chowder body without needing a separate flour-based thickener.
Ingredient substitutions
- heavy cream → evaporated milk for a lighter, still creamy result
Storage
Keeps 3 days covered in the fridge.
Reheating
Reheat gently over low heat, stirring often, without letting it boil.
Common mistakes to avoid
- •Boiling hard after the milk and cream are added, which can cause curdling
- •Undercooking the potatoes before adding dairy
Serving suggestions
Cooked Farmhouse Corn Chowder?
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