Bacon Sweetcorn And Sweet Potato Chowder Recipes

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

SWEETCORN & SMOKED HADDOCK CHOWDER

Steps:

• Heat the butter in a large saucepan. Tip in the bacon, then cook until starting to brown. Add the onion, cook until soft, then pour over the milk and stir through the potatoes. Bring to the boil, then simmer for 5 mins.
• Add the haddock, then leave to gently cook for another 10 mins. By now the fish should have defrosted so you can break it into large chunks. Stir through the sweetcorn, then cook for another few mins until the fish is cooked through and the sweetcorn has defrosted. Scatter over parsley, if using. Serve with plenty of crusty bread.

BACON-POTATO CORN CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

SWEET POTATO CORN CHOWDER

Steps:

• In a large stockpot, render the bacon over medium-low heat until crispy, 6 to 8 minutes. Transfer the bacon to a plate and reserve the fat in the pot. Turn the heat up to medium, add the sweet potato to the bacon fat and cook to al dente, 3 to 5 minutes. Transfer the sweet potato to the bacon plate.
• Add the garlic, bay leaves, celery, onion, bell pepper, salt and pepper to the bacon fat. Add a tablespoon of butter if there's not enough bacon fat to saute the vegetables. Cook over medium heat until the vegetables are translucent and soft, 5 to 6 minutes.
• Add the flour to the pot and stir with the vegetables until fully incorporated. Stir in the vegetable stock and canned corn with its liquid. Bring to a simmer. Add the bacon and sweet potatoes back to the pot and slowly stir in the heavy cream. Cook for a few minutes to warm through.
• Garnish with freshly ground black pepper and sliced green onions before serving.

SWEET POTATO/BACON CORN CHOWDER

Steps:

• In a large soup pot cook bacon over medium high heat until almost crisp.
• Add white potatoes and onions. Cover and cook 5 minutes, stirring frequently.
• Add sweet potatoes, bay leaves, Old Bay, salt and pepper. Cover and reduce heat to medium; cook a few minutes more - until potatoes are tender, stirring occasionally.
• Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (approx 10 minutes).
• Remove bay leaves and serve.

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

BACON, SWEETCORN, AND SWEET POTATO CHOWDER

Steps:

• Trim any excess fat from the gammon. Cut it into cubes. Heat 1tsp oil in a large pan and fry the gammon until just cooked. Remove with a slotted spoon and set aside.
• Heat the rest of the oil in the pan and cook the onion until soft and golden. Add the sweet potatoes and stir for 2-3 minutes. Pour in the stock.
• Simmer, covered, for 5 minutes. Add the milk and cook, uncovered, for 4-5 minutes until the sweet potatoes are tender.
• Stir in the sweetcorn and gammon, bring back to the boil and simmer for 5 minutes. Season with black pepper.
• Mix the cornflour with 2tbsp water and stir inches Simmer for 2 minutes. Add half the parsley. Serve with bread, sprinkled with the rest of the parsley.