Ontario Corn Chowder
Late-summer sweetcorn simmered with potato, bacon and milk into a thick farmhouse chowder.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 14 g
- carbs
- 38 g
- protein
- 11 g
- calories
- 320
Instructions
- 1
Simmer the stripped cobs in 800 ml water for 20 minutes to make a sweet stock, then discard them.
- 2
Fry the bacon until crisp and soften the onion in the fat.
- 3
Add the potatoes and the corn stock and simmer until tender.
- 4
Add the kernels and cook 4 minutes.
- 5
Blend a ladleful and stir it back in to thicken, then add the milk and butter and heat through without boiling.
- 6
Season and finish with chives.
Chef's tips
Simmering the stripped cobs is what separates a good corn chowder from a bland one.
Ingredient substitutions
- bacon → butter only, for a vegetarian chowder
Storage
Keeps 3 days refrigerated.
Common mistakes to avoid
- •Throwing away the cobs
- •Boiling after the milk goes in
Serving suggestions
Cooked Ontario Corn Chowder?
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