One Pot Bacon Potato Corn Chowder Soup – No Flour!
Everyone’s under the weather these days, if not for COVID, then the usual sore throat, cough, runny nose… it IS flu season anyway. Cbb and I are both down with sore throat (too much snacks me thinks), but we’re testing every two days just to be safe. She’s not the easiest kid when it comes to doing the ART. Tears start streaming even before we insert the swab stick! The whole family can be doing it with her and I’ve honestly memorised ALL the ‘tips to performing an ART on your kid’ already and nothing works. I really don’t geddit.
I decided to think of better things by thinking what to cook for dinner. Step one was to picture what I already have in the fridge/freezer/cupboard/storeroom so I don’t have to spend money to order more ingredients while I havent used what I have. And so I remembered I have a pack of no-nitrates no chemicals/preservatives bacon from Jill’s Sausages in my freezer. But since I was going to blog, I couldn’t possibly cook bacon and pasta and call it a day. So since everyone’s not feeling too good, a bowl of comforting bacon potato corn chowder sounds really nice, I think!
And here’s how to make it – no flour needed! Best part? It cooks in one pot for incredibly easy washing up. Check out my other soup recipes.
Makes 1-2 servings
What you need:
800g potatoes (about 4 medium sized, cubed)
2 large yellow onions, chopped
8-10 tbsps corn kernals (I used frozen)
12 slices no-nitrates bacon, sliced into 1-cm pieces
1 can evaporated milk (320-330ml doesn’t matter)
1 litre water
3 tbsps concentrated chicken stock (I used Woh Hup)
1 tbsp garlic powder (or use 3 cloves minced garlic)
1 tsp salt
4-5 sprigs spring onions, divide white and green parts and slice thinly
In a large pot on medium heat, cook bacon for 6-8 mins until crisped. No need to add any oil.
Once crispy remove bacon pieces and leave the grease in the pot.
Add chopped onions and white part of spring onion. Fry for 5 mins until translucent. Add minced garlic (if using this. If using garlic powder, see next step). Cook for 2-3 minutes.
Add the corn, potatoes, garlic powder, salt, water and concentrated chicken stock.
Bring to boil and lower heat. Simmer until potatoes are fork tender (but not super mushy), about 20 minutes. Turn off the flame.
Using a hand-held blender, blend soup until your preferred consistency. I like to leave a few pieces of potato chunks for some bite. Add the evaporated milk, bacon and green part of spring onions and stir through.
Finish with a dash of black pepper if you like. Serve with warm crusty bread!
Tip: Can you do this without a hand held blender? Yes, if you can transfer the soup to a stand blender, it works too. Can you do this without ANY type of blender? Well yes, but you need to cook the potatoes till they’re mashed and even so, the consistently won’t be as creamy because you’ll get small onion and corn pieces. Not a problem if you don’t mind it though. Let me know how it goes!