Description
This Emergency Corn Chowder Soup is a quick and comforting recipe that combines creamed corn, corn kernels, and diced potatoes in a creamy broth enriched with bacon and a touch of garlic. Perfect for a hassle-free meal that feels indulgent and warming, this chowder simmers to tender perfection and is thickened with a smooth cornflour slurry for a luscious texture.
Ingredients
Scale
Base & Flavorings
- 1 tsp oil (or butter)
- 2 slices streaky bacon
- 2 garlic cloves, minced
Corn & Broth
- 400g (14oz) can creamed corn (1 can)
- 400g (14oz) can corn kernels, drained (1 can)
- 400ml (1 2/3 cups) chicken stock or broth (1 empty can)
- 200ml (3/4 cup) milk, any fat percentage (1/2 empty can)
Vegetables & Seasoning
- 1 potato, diced into 1.5 cm (1/2 inch) small cubes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 green onion, finely sliced
Soup Thickener
- 125 ml (1/2 cup) milk, any fat percentage (1/4 empty can)
- 1 1/2 tbsp cornflour (corn starch)
Instructions
- Cook the Bacon: Place the oil and bacon in a pot and turn the stove to medium-high heat. Cook the bacon until it’s golden on both sides, allowing the fat to render and infuse the base of your soup.
- Prepare Bacon and Fat Handling: Remove the bacon from the pot and chop it once it’s cooled slightly. If there’s excess fat in the pot, drain some out to avoid greasiness while maintaining flavour.
- Sauté Garlic: Add the minced garlic to the pot and stir it around for about 20 seconds, releasing a fragrant aroma without letting it burn.
- Add Main Ingredients: Into the pot, pour in the creamed corn, corn kernels, chicken stock, milk, diced potatoes, salt, and pepper. Stir everything together thoroughly.
- Simmer the Soup: Bring the mixture to a simmer and then reduce the heat to medium. Let it cook gently for about 5 minutes until the potatoes become just tender but not mushy.
- Make the Thickener: In a separate small bowl or cup, mix the 125 ml milk and 1 1/2 tablespoons cornflour until fully combined to create a slurry.
- Thicken the Chowder: Pour the milk and cornflour mixture into the simmering soup and stir continuously for about 1 minute until the soup thickens to a creamy, chowder-like consistency. Watch the thickness and adjust with extra milk or cornflour if needed as per your preference.
- Season to Taste: Taste the soup and add more salt or pepper if necessary, ensuring the balance of flavors is just right.
- Serve and Garnish: Ladle the hot chowder into bowls, then top each serving with the chopped crispy bacon and finely sliced green onion for added texture and freshness. Enjoy immediately!
Notes
- Use streaky bacon for a rich, smoky flavor that complements the sweetness of the corn.
- If you prefer a vegetarian version, omit the bacon and use vegetable stock instead of chicken stock.
- Adjust the thickness of the soup by varying the amount of cornflour slurry; less for a lighter chowder, more for a thicker one.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- For a dairy-free option, substitute milk with coconut milk or any plant-based milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Corn Chowder, Creamy Corn Soup, Quick Soup, Bacon Soup, Comfort Food
