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 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.48/serving

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

Instructions

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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