Creamy Smoky Corn Chowder

A velvety texture that coats the palate, punctuated by crunchy corn kernels. The scent of grilled smoked bacon blends with the sweetness of the corn for a rustic, thickened finish.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 464
• Protein: 15 g
• Carbs: 45 g
• Fat: 23 g

Ingredients

• 500 g Corn ( drained )
• 100 g Smoked lardons ( finely cut )
• 300 g Potato ( in small 1cm cubes )
• 1 piece Yellow onion ( finely diced )
• 1 piece Apium graveolens ( thinly sliced )
• 30 g Minimum butter sweet
• 250 ml Whole milk
• 500 ml Mineral water
• 100 ml Liquid cream
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 500 ml Chicken broth ( prepared hot )

Instructions

1. Sweat the aromatics

   In a pot, melt the butter. When it foams, add the bacon bits. Let them brown until crispy. Add the onion and celery. The vegetables should become translucent and soften without browning.

2. Cooking the starches

   Add the diced potatoes and drained corn. Sprinkle with smoked paprika. Stir well so the fat coats every piece. Pour in the chicken broth and milk. Bring to a boil, then lower the heat to maintain a constant simmer.

3. Simmering and thickening

   Simmer until the potatoes mash easily with a fork. Take out two ladles of soup, blend them finely, and pour them back into the pot to thicken the mixture. Add the cream. The soup should be thick and coat the back of a spoon.

Chef's tips

• Blend part of the vegetables for a natural thickening without adding flour.
• If using fresh corn, cut kernels off the cob and simmer the cobs in the milk to extract all the natural sugars.

Storage

Keeps for 3 days in the fridge in an airtight container. The soup thickens when cold; loosen it with a splash of milk when reheating.