Potato and Corn Chowder

Name: Potato and Corn Chowder
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 1 tablespoon chopped fresh coriander leaves; 500 ml (16 fl oz) thick (double) cream; 1 tablespoon oil; 100 g (3¼ oz) bacon, chopped into 5 mm (¼ inch) cubes; 300 g (10 oz) potatoes, peeled and cut into 5 mm (½ inch) cubes; 400 g (12¾ oz) corn kernels, fresh, frozen or canned; 1 litre chicken stock or water; 1 litre chicken stock or water

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 10

Appears in

Potatoes

By Le Cordon Bleu

Published 1999

About

While this hearty soup is not a true chowder as it contains no clams or fish, the word ‘chowder’ well describes its texture, which is thick and rich.

Ingredients

1 tablespoon oil
100 g (3¼ oz) bacon, chopped into 5 mm (¼ inch) c

Gluten-free
Soup

Method

Heat the oil in a large pot, then brown the bacon cubes over low heat for 6–9 minutes. Add the potato and corn and cook for 3–5 minutes, or until the corn and potato juices have evaporated.
Add the chicken stock or water, bring to the boil, then reduce the heat and simmer for 25 minutes, or until the potatoes are tender to the point of a sharp knife. Add the cr