Chowder has long been one of the best comfort foods out there. It’s warm, filling and fairly simple to whip up in almost no time at all. This recipe in particular uses only a handful of easily accessible ingredients that are also super budget-friendly.
Corn chowder is great to turn to when you’ve had a busy week and just don’t feel like being stuck in the kitchen all night. It’s also a fairly flexible dish so while this version calls for diced bacon pieces, feel free to replace or remove them altogether for a vegetarian option. Don’t forget a side of crusty bread to help you soak up the leftovers and you’re good to go!
- 1 tablespoon butter
- 2 brown onions, chopped
- 250g bacon, rind removed, finely chopped
- 1/4 cup plain flour
- 3 cups milk
- 2 cups chicken-style liquid stock
- 1kg frozen corn kernels
- 500g unpeeled Desiree potatoes, cut into 2cm cubes
- 2 tablespoons lemon thyme leaves
- Add butter to a large saucepan over medium heat and melt. Add onion and bacon. Cook, stirring occasionally, for 3 to 4 minutes or until the onion is tender.
- Next, add flour, stirring constantly. Cook, stirring, for 1 minute. Combine milk and stock in a jug. Gradually add milk mixture to pan with bacon mixture. Stir until well combined.
- Bring mixture to a boil while stirring occasionally. Add corn, potatoes, thyme, and salt and pepper. Bring to boil again.
- Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until the mixture is thickened and completely heated through. Season with salt and pepper to taste. Serve.