Creamy Smoky Corn Chowder
Ingredients
- 500 gCorn (drained)
- 100 gSmoked lardons (finely cut)
- 300 gPotato (in small 1cm cubes)
- 1 pcYellow onion (finely diced)
- 1 pcApium graveolens (thinly sliced)
- 30 gUnsalted butter
- 250 mlWhole milk
- 500 mlMineral water
- 100 mlLiquid cream
- 1 tspSmoked paprika
- 1 pinchGray sea salt
- 500 mlChicken broth (prepared hot)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
