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SMOKEY CORN CHOWDER WITH CRISPY BACON
Serves 4-6
INGREDIENTS:
1 cup white onion, diced
2 tbsp (30 g) butter
3 cups (450 g) frozen corn
1 cup (150 g) peeled red potato, diced
4 cups (950 ml) vegetable stock
3/4 cup (180 ml) milk
2 tsp (10 ml) salt
Freshly cracked pepper to taste
2 tsp (10 ml) Smoked Paprika
¼ tsp (1.75 ml) hot sauce
2-3 shakes of Red Pepper Flakes
½ cup (75 g) red bell pepper, diced
6 slices Applewood Smoked Bacon, cooked
METHOD:
Melt butter in a large stock pot. Add onions and sauté until soft.
Add potatoes, corn and vegetable stock and simmer with pot loosely covered for 15 minutes.
Transfer soup in batches to a blender and puree on high until smooth. Return to a cleaned out stock pot. Add milk, salt, pepper, paprika, hot sauce, and pepper flakes. Whisk until smooth.
Add red bells peppers, and cooked bacon.
Ladle out into bowls and top with some crispy bacon.
To really send this over the edge serve with my Cheddar Dill Biscuits! (Recipe follows)
CHEDDAR DILL BISCUITS
Makes 12
INGREDIENTS
2 cups (240 g) of flour
1 tbsp (7.5 g) baking powder
¼ tsp (1.75 ml) of baking soda
1 tsp (5 ml) salt
4 tbsp (60 g) butter, diced
2/3 cup (65 g) sharp cheddar cheese
2 tbsp (40 g) dill, diced
1 cup (250 ml) of milk
METHOD:
Preheat oven to 425 degrees F (218 C).
In a large bowl combine flour, baking powder, baking soda, salt, and pepper. Whisk together with a fork. Add diced butter and work into flour mixture creating a coarse meal with the mixture.
Add the cheese and dill. Toss to combine. Add the milk and stir with the fork.
Spoon out large sized lumps onto a parchment lined cooking sheet. Bake for 10-12 mins until golden brown.
Serve warm with the corn soup ☺
NOTE: These can be baked ahead and frozen or wrapped in tin foil and placed in the fridge. Re-warm in oven at 350 for 15 mins. Enjoy!
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