Great Tastes of Manitoba

Roasted Corn and Bacon Chowder

50 Minutes
Prep: 20 Minutes | Cook: 30 minutes | Servings: 4

Ingredients

  • 3                                             cobs corn, husked (or 2 cups frozen corn)

    6                                             slices bacon, chopped

    1 cup (250 mL)                  chopped  Peak of the Market onion

    1 Tbsp (15 mL)                   minced garlic

    1 Tbsp (15 mL)                   butter

    2 Tbsp (30 mL)                   all-purpose flour made with Manitoba Wheat

    1/4 tsp (1 mL)                    paprika

    Pinch cayenne pepper

    3 cups (750 mL)                 chicken broth

    2 cups (500 mL)                 milk

    2 cups (500 mL)                 diced peeled Peak of the Market red potatoes

    1/4 cup (60 mL)                 finely chopped green onions or chives

    ½ cup                                    shredded cheese

Directions

  1. Preheat grill to medium-high (or preheat broiler). Cook corn, turning often, for about 15 minutes or until kernels are tender. Let cool; cut kernels from cobs. Set aside.
  2. Meanwhile, cook bacon in large saucepan set over medium heat for about 6 minutes or until browned; use slotted spoon to transfer to paper towel–lined dish. Set aside. In same pan, cook onion, garlic and butter for about 5 minutes or until onion is softened
  3. Add flour, paprika and cayenne to pan; cook, stirring, for 1 minute. Whisk in broth and bring to boil. Reduce heat to medium-low; add milk and potatoes. Cover and cook for about 10 minutes or until potatoes are tender.
  4. Stir in reserved corn and bacon; cook until heated through and thickened. Garnish with green onions and cheese.

Tip:

For an extra indulgance, top the chowder with grated Canadian Cheddar cheese.

Pairs well with, Jacob’s Creek Double Barrel Barossa Shiraz

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