Corn chowder with maple bacon

  • Preparation 20 min
  • Cooking 40 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 375 g maple bacon, cut into large pieces
  • Olive oil
  • 1/2 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 celery stalks, sliced
  • 2 peeled carrots, sliced
  • 1/4 cup flour
  • 5 cups chicken broth
  • 3 cups frozen corn
  • 237 ml 15% country cream
  • 10 baby potatoes, cut in 4
  • 1/2 tablespoon Italian spices
  • Salt and pepper from the mill



  • In a large saucepan over medium heat, add the bacon, a thin drizzle of olive oil and cook,stirring occasionally, 7 to 8 minutes, until the bacon is crispy. Using a slotted spoon, remove the bacon and set aside in a bowl. Remove 3/4 of the fat in the pan.
  • Add the onion and garlic and drizzle a thin stream of olive oil. Cook 3 to 4 minutes, stirring.
  • Add the celery and carrots and drizzle a thin stream of olive oil. Cook 7 to 8 minutes, stirring.
  • Add the flour, mix and cook for 1 minute, stirring. Pour in the chicken broth and whisk to break up lumps.
  • Add the rest of the ingredients and the bacon, season with salt and pepper and mix. Bring to a boil, reduce heat to low and cover, leaving 1cm uncovered. Simmer for 20 minutes, stirring occasionally!