Bacon Corn Chowder

Bacon Corn Chowder

with Jalapeño and Homemade Garlic Bread

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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?!

Tags: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
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
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


1 tbsp

Garlic Puree

56 g



1 tbsp

All-Purpose Flour


Not included in your delivery

2 tbsp

Unsalted Butter*


¼ tsp


¼ tsp


½ tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1100 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate135 g
Sugar12 g
Dietary Fiber10 g
Protein26 g
Cholesterol95 mg
Sodium1630 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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!)


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