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corn chowder
The Culinary Chase

Corn Chowder

Sweet Alberta corn, smoky bacon and potatoes in a hearty bowl, finished with cilantro and a squeeze of lime. Late summer in a bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 people
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 2 slices bacon roughly chopped
  • 3-4 potatoes scrubbed & cut into bite-size pieces
  • 1 small onion chopped
  • 1 garlic clove chopped
  • 1/2 bell red pepper chopped
  • 2 ears of corn microwaved (for this recipe, microwave 6 min)
  • 3 cups milk
  • cilantro, roughly chopped can also use parsley
  • 1/2 lime wedge

Method
 

  1. Remove the corn from the microwave (you may want to use oven mitts as the corn will be hot). Place on a cutting board. Take a sharp knife and cut the end off – about 1 to 2 inches. Pick the ear of corn up and hold at the top. In a shaking movement, shake downward and the corn will slide out, leaving the corn-silk in the husk. Cooking the corn in the microwave makes the corn silk shrink and attach itself to the husk, leaving the corn to slip out of its casing.  Stand the corn on a cutting board.  Slice corn kernels off the cob and set aside.
  2. To make the chowder, grab a large pot and place it over medium heat.  Cook the bacon until crisp and fragrant.
  3. Add the onion and sauté until it begins to soften. Stir in the garlic and bell pepper, cooking for another 3 minutes to build flavour.
  4. Add the potatoes and toss to coat with the aromatics. Pour in enough milk to cover the potatoes by about an inch. Simmer gently for 15–20 minutes, or until the potatoes are tender to your liking.
  5. Stir in the fresh corn kernels and let them warm through.
  6. When ready to serve, brighten the chowder with a squeeze of fresh lime juice, then finish each bowl with chopped cilantro.

The Culinary Chase’s Note

Make the veggies similar in size for even cooking. Enjoy!