This skinny potato corn chowder is creamy and savoury with the sweetness of corn and finished off with crispy bacon.
Happy holiday Monday if you happen to be in North America. If you happen to be in the UK, or anywhere else, then you may be at work, but I’ve got the perfect thing for your Monday. Skinny Potato Corn Chowder. Boom. Just like that we’ve managed to turn summer ingredients into a warming soup.
Not gonna lie, guys. The recipes this month may be a very healthy mix of summer’s last glow and fall’s first warming foods. Plus maybe a wholesome bake or two. As soon as the weather starts to turn cooler, my mind immediately turns to baking and flour and eggs and all things apple cinnamon and warming spices. But, so far it’s still warm enough that I’m still thinking about tomatoes and basil and corn. Like this corn and potato soup.
I intentionally kept it so simple because all I want you to taste is corn and bacon and the delicate fragrance of dill. The perfect summer herb. If you’re not crazy about dill, then you can totally use basil, but I find it a little over powering in such a delicate soup.
Now, the beauty of this soup, and how it gets creamy without using cream is the cornflour, and the gently mashing of the potatoes to thicken this soup. Once the potatoes are cooked, get a potato masher in there and gently crush some of the potatoes. That releases the starch and the potato flesh itself helps to thicken. Then add in the cornflour. But once the cornflour is added, then the soup needs to come to a full boil for about a minute.
Here’s a cooking top tip: when you add any thickening agent to a sauce or soup, the pot needs to come to a full boil for to achieve it’s maximum thickening potential.
So, use those fresh kernels of corn and sweet baby new potatoes. And the whole thing comes together in about 20 minutes. Happy end of summer souping!
Skinny Potato Corn Chowder
- 1 medium yellow onion diced
- 2 cloves garlic
- 2 Tbsp olive oil
- 4 rashers smoked streaky bacon chopped
- 10 small baby new potatoes cut in half
- 3 cobs of corn kernels cut off, or use frozen
- 1 litre 4 cups chicken broth
- 2 Tbsp cornflour cornstarch
- 1 Tbsp water
- 1 bunch dill
- n a medium sauce pan heat the olive oil over a medium heat.
- Add bacon and cook until crispy and golden. Remove the bacon to a bowl and set aside. Drain the fat from the pan.
- Cook the onion and garlic over the same medium heat for a few minutes, until they are soft and translucent.
- Add the potatoes and the chicken broth. Bring to the boil.
- Cook until the potatoes are tender.
- Mix the cornflour and water in a small bowl, and add to the pan.
- Bring to a full boil for a minute or 2 to thicken the soup.
- Add some of the bacon back to the pan, reserving some for topping the soup.
- Add the dill to the soup.
- When serving, garnish the top of the soup with the corn, bacon and some fresh dill.