This fall, warm up to a bowl of delicious corn and bacon chowder. We guarantee that both young and old will love the texture and delicious aromas of this dish! Bon appétit!
Ingredients:
- 4 slices of bacon
- 1 onion, diced
- 3 stalks of celery, diced
- 2 medium carrots, diced
- 3 cloves of garlic, minced
- 1 bunch of coriander
- 700ml chicken stock
- Salt
- Pepper
- 1/4 cup heavy cream
- 2 tbs dijon mustard
- 1 cup of corn kernels (you can add more corn if you’d like)
- 1 cup of creamed corn
Method:
- Heat your Remy Olivier Novara Stockpot and add bacon. Cook until crispy. Remove bacon.
- To the oil of the bacon, add garlic, onions, celery, corn and carrots. Cook until onions become translucent.
- Add in chicken stock, the stems of the coriander, and bring to a boil.
- Reduce heat and let the chowder thicken and reduce. Discard stalks of coriander.
- Add heavy cream, and dijon mayonnaise. Give it a quick stir.
- Add pepper, and salt if necessary.
- Top the chowder off with bacon, croutons and a little bit of cilantro, and serve in a bowl of your choice (pictured: Laura Salad Bowl).