Peruvian Potato and Corn Chowder with Crispy Bacon

A hearty and creamy chowder featuring the unique flavor of Peruvian potatoes, sweet corn, onions, celery, and a touch of cream. Topped with crispy bacon for added flavor and texture.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650

Level

Easy

Yields

4 servings

Cost

£2.48

Season:

☀️ Summer

Meal Type:

Snack•Soup

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

6slicesBacon(Cut into small pieces)

£2.50

1mediumYellow Onion(Diced)

£0.60

2stalksCelery(Diced)

£0.75

1.5lbsPeruvian Potatoes(Peeled and diced (yellow or purple varieties work well))

£1.75

1cupSweet Corn(Fresh or frozen)

£0.65

4cupsChicken Broth(Vegetable broth can be substituted for a vegetarian option)

£1.20

0.5cupHeavy Cream(Can substitute with half-and-half or milk for a lighter version)

£1.10

2tablespoonsButter(Unsalted)

£0.30

2clovesGarlic(Minced)

£0.15

1teaspoonFresh Thyme(Chopped)

£0.50

to tasteSalt

to tasteBlack Pepper

for garnishFresh Parsley(Chopped)

£0.40

Total Cost

£9.90

£2.48 per serving

The Method

1
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2
Add the butter to the pot with the bacon fat. Once melted, add the onion and celery and cook until softened, about 5-7 minutes.
3
Add the garlic and thyme and cook for another minute until fragrant.
4
Add the diced Peruvian potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
5
Stir in the sweet corn and heavy cream. Heat through, but do not boil.
6
Season with salt and pepper to taste.
7
Ladle the chowder into bowls and top with crispy bacon and fresh parsley.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

40g

15% of RDA

Fat

45g

64% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

8 g

9% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For a thicker chowder, you can mash some of the potatoes with a potato masher or immersion blender before adding the cream.

If you don't have Peruvian potatoes, Yukon Gold potatoes can be used as a substitute.

For a spicier chowder, add a pinch of red pepper flakes or a diced jalapeño pepper when cooking the onions and celery.

Cooking Equipment

Large pot or Dutch oven

Skillet or frying pan

Wine Pairings

No wine pairing suggestions available for this recipe.

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