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?!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
341 mL
Corn Kernels
2 unit(s)
Jalapeño
2 unit(s)
Russet Potato
56 g
Leek, sliced
2 unit(s)
Chicken Broth Concentrate
(Contains Soy, Egg, Milk)
1 tsp
Smoked Paprika
(May contain Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)
2 unit(s)
Sandwich Bun
(Contains Wheat, Barley May contain Walnuts, Wheat, Barley, Oats, Rye, Sesame, Soy, Triticale)
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
56 mL
Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Core, then finely chop jalapeños, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!)
- Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
- 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 the pot from heat. Carefully drain and discard excess fat, reserving 1 tbsp (2 tbsp) in the pot.
- Add leeks and 1/2 tbsp jalapeños to the pot with bacon (NOTE: Reference heat guide.).
- 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, 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 for 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.