Emergency Corn Chowder Soup
Total Time
15 minutes
Prep Time
3 minutes
Cook Time
12 minutes
Rating
4.98 out of 5 stars
(45)
Ingredients
3 servings
- 1 tsp oil ( or butter)
- 2 slices bacon (, streaky!)
- 2 garlic cloves (, minced)
- 400g/14oz can creamed corn (1 can)
- 400g/14oz can corn kernels (, drained (1 can)
- 1 2/3 cups (400ml) chicken stock ( / broth (1 empty can*)
- 3/4 cup (200ml) milk (, any fat % (1/2 empty can*)
- 1 potato (, diced into 1.5 cm/ 1/2" small cubes)
- 1/2 tsp each salt and pepper
- 1 green onion (, finely sliced)
- 1/2 cup (125 ml) milk (, any fat % (1/4 empty can*)
- 1 1/2 tbsp cornflour / corn starch
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Preparation
Step 1
Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.
Step 2
Remove bacon and chop once cooled.
Step 3
If there's loads of excess fat in the pot, drain some.
Step 4
Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
Step 5
Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.
Step 6
Soup Thickener: Mix together milk and cornflour, then pour into soup.
Step 7
Stir and simmer for 1 minute until it thickens into a creamy soup (see video for thickness).
Step 8
Add more salt if needed.
Step 9
Ladle into bowls, top with green onion and bacon. Devour!
Step 10
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