Sweet, fresh corn and maple bacon are the stars in this hearty, rich and creamy Chilliwack Corn Chowder with Maple Bacon that is bursting with flavour!
It’s harvest season for sweet Chilliwack corn, and my family has been enjoying corn on the cob for several weeks now. With the colder weather we’ve been experiencing over the last few days, I started thinking about fall recipes. I decided it was the perfect time to make my favourite chowder recipe, Chilliwack Corn Chowder with Maple Bacon.
Corn chowder is a great comfort food that’s so easy to prepare. Nothing beats fresh, sweet corn cut off the cob, but canned corn can also be used. You can also adapt this recipe, adding a variety of vegetables and spices, or even wine and cheese.
Yukon Gold potatoes are a good choice for this recipe. When cooked they take on a creamy tender consistency with a rich buttery flavour, and they pair well with cream, butter, garlic, bacon and thyme.
Red peppers have a subtly sweet taste, and they add just the right amount of colour to this corn chowder recipe.
My daughter brought me back this adorable “mother hen and chicks” dish towel from Hawaii. I think it goes well with all the Farm Fresh & Locally Grown ingredients in this delicious corn chowder!
Chilliwack Corn Chowder with Maple Bacon
- 6 cobs fresh corn, shucked
- 6 thick slices of maple bacon
- 1 large onion
- 1 tbsp butter
- 1 lb Yukon Gold potatoes, peeled and cut into 1/2 inch cubes
- 2 cups chicken broth
- 1 tbsp fresh thyme leaves
- 1 tsp ground cayenne pepper
- 3 cups heavy cream
- 2 cups whole milk
- 2 red bell peppers
- 3 cloves of garlic, minced
- 6 green onions, sliced on bias
- salt & pepper
- Using a sharp knife, remove the kernels from the corn cobs and place in a large bowl.
- Peel and chop the onion into 1/4 inch pieces.
- Dice red peppers.
- Slice the bacon thinly.
- In a large pot add the butter, chopped onion, red pepper and garlic and sauté until slightly translucent.
- Add the bacon and cook until golden brown.
- Add the potatoes and toss to coat.
- Add the fresh thyme, cayenne, chicken stock, cream and half the milk.
- Take half the corn kernels and the other half of the milk and mix in blender until smooth.
- Add this mixture to the pot, along with the remaining corn.
- Simmer for 20 to 30 minutes or until the potatoes are tender.
- If necessary, thicken with 1 tbsp cornstarch and 1 tbsp water mixture.
- Season with salt and pepper.
- Garnish with green onion.