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Bacon Corn Chowder
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Bacon Corn Chowder

Bacon Corn Chowder

with Jalapeño and Homemade Garlic Bread

It's hard to beat a comforting warm bowl of chowder on a crisp cool day. Slightly smoked with Paprika and streaky bacon with garlic bread for dipping. Who needs to go out?!

Quick Prep

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

100 g

Bacon Strips

1 can

Canned Corn

2 unit


460 g

Russet Potato

56 g

Leek, sliced

2 unit

Chicken Broth Concentrate

1 tsp

Smoked Paprika

2 unit

Sub Roll

(Contains Gluten)

1 tbsp

Garlic Puree

56 g


(Contains Milk)

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


¼ tsp


½ tbsp



Nutrition Values

Calories1100 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate135 g
Sugar12 g
Dietary Fiber10 g
Protein26 g
Cholesterol95 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Small Bowl



Before starting, remove 2 tbsp of butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Preheat the oven to broil.Wash and dry all produce. Core, then finely chop jalapeños, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Peel, then cut potatoes into 1/2-inch pieces. Cut bacon into 1/2-inch pieces.

Cook bacon

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon. Cook, stirring often, until golden-brown, 3-5 min. Remove pot from heat. Carefully drain and discard excess fat, reserving 1 1/2 tbsp (dbl for 4 ppl) in the pot.

Start chowder

Add leeks and three-quarters of the jalapeños, to the pot with bacon. Cook, stirring often, until veggies soften, 1-2 min. Add half the garlic puree, flour and half the paprika. Cook, stirring constantly, until fragrant, 30 sec. Add corn (including can liquid), potatoes, broth concentrate and 2 cups water (dbl for 4 ppl). Season with salt and pepper, then stir to combine. Bring to a boil over high heat.

Finish chowder

Once boiling, cover and reduce heat to medium. Cook, stirring occasionally, until potatoes are tender, 12-14 min. (TIP: If you want a thicker consistency, cook the chowder a few minutes longer.) Add cream and cook, stirring often, until warmed through, 1-2 min.

Make garlic bread

While chowder cooks, halve rolls. Arrange on a baking sheet, cut-side up. Combine remaining garlic puree and 2 tbsp softened butter (dbl for 4 ppl) in a small bowl, then season with salt and pepper. Spread garlic butter over rolls. Broil in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)

Finish and serve

Divide chowder between bowls. Sprinkle remaining Paprika and remaining jalapeños over top, if desired. Serve garlic bread alongside.

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