There are two tricks in this bacon and roasted corn chowder that I think give it the edge over similar recipes: smoked paprika and roasting the corn. The former is something I’ve recently been attempting to sneak into every dish possible. Let’s just say smoked paprika Cheerios wasn’t a hit. I keed, I keed!
The point is to get thee to a store for smoked paprika since it adds some serious dimension and flavor to otherwise fairly blah foods.
Roasting the corn is absolutely optional, but it also lends some divine roastiness (yes, that’s a word… probably) to the chowder. It’s easy: just sizzle the corn kernels in an oiled pan for about ten minutes or so until they brown up. Or you can roast them on a griddle pan (like this one) for good lines.
If you’re really in a pinch, places like Trader Joe’s also sells roasted corn in the frozen section. Or just use the corn straight-up and nobody will be the wiser.
Just a spoonful of BACON and CORN and TATERS makes the medicine bacon and roasted corn chowder go down in the most delightful way. Oh, and the big ol’ bread bowl doesn’t hurt, either. 😉
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Ingredients
- 6 slices bacon, cooked and crumbled; divided in half
- 1 medium sweet onion, diced
- 2 garlic cloves, minced
- 3 Tbsp all-purpose flour
- 4 cups unsalted vegetable or chicken stock
- ½ tsp smoked paprika
- ¼ tsp dried thyme
- ¼ tsp dried parsley
- ¼ teaspoon ground turmeric
- ¼ tsp ground nutmeg
- 1 tsp salt
- ½ tsp black pepper
- 1/8 tsp red pepper flakes
- 2 medium white or yellow potatoes, peeled & diced
- 1 cup whole milk or half and half
- 6 cups corn kernals (optional: roasted in oil on a frying pan for 10-12 minutes)
- Toppings: crumbled bacon, shredded cheddar, parsley, chives or green onions
- Optional: bread bowl for serving
Instructions
- Add 2 tablespoons of bacon grease or butter to a large skillet. Add the diced onion. Cook onion until it gets translucent. Add garlic and cook for another minute.
- Sprinkle onions with flour and mix to combine. Stir in the stock, thyme, parsley, nutmeg, turmeric, black pepper, salt, smoked paprika, red pepper flakes, and diced potatoes. Bring liquid to a boil, lower the heat to medium low, and let simmer for 10 minutes or just until the potatoes are soft.
- With a potato masher or fork, mash the potatoes until they are partially mashed, leaving some chunks for texture.
- Add milk or half and half, bacon, and corn to the mixture. Simmer on low for 15-18 minutes to reduce the chowder.
- Top with crumbled bacon, chopped parsley, and a sprinkle of smoked paprika.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Recipe adapted from The Barefoot Contessa
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
