Bacon Corn Chowder
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Bacon Corn Chowder

Bacon Corn Chowder

with Jalapeños and Homemade Garlic Bread

It's hard to beat a comforting warm bowl of chowder on a crisp cool day. Paprika and bacon add a slight smokiness to this one. With garlic bread for dipping, who needs to go out?!

Ingredients: Russet potato • Canned corn (peaches and cream whole kernel corn, water, sugar, salt) • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Leek • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Jalapeno pepper • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • All-purpose flour (wheat) • Smoked paprika (paprika powder, natural hickory smoke flavour [canola oil, natural flavour (soybean oil, smoke flavour), acetic acid], canola oil).

Tags:
Spicy
Family Friendly
Allergens:
Wheat
Barley
Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount
Bacon Strips

100 g

Bacon Strips

Corn Kernels

341 mL

Corn Kernels

Jalapeño

2 unit(s)

Jalapeño

Russet Potato

2 unit(s)

Russet Potato

Leek, sliced

56 g

Leek, sliced

Chicken Broth Concentrate

2 unit(s)

Chicken Broth Concentrate

Smoked Paprika

1 tsp

Smoked Paprika

(May contain Sesame, Mustard, Wheat, Soy, Milk, Triticale, Peanuts, Tree nuts, Sulphites)

Sandwich Bun

2 unit(s)

Sandwich Bun

(Contains Wheat, Barley May contain Tree nuts, Sesame, Soy)

Garlic Puree

1 tbsp

Garlic Puree

(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)

Cream

56 mL

Cream

(Contains Milk)

All-Purpose Flour

1 tbsp

All-Purpose Flour

(Contains Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

Oil*

½ tbsp

Oil*

Pepper*

¼ tsp

Pepper*

Unsalted Butter*

2 tbsp

Unsalted Butter*

(Contains Milk)

Salt*

¼ tsp

Salt*

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Nutrition Values

Calories1050 kcal
Fat52 g
Saturated Fat22 g
Carbohydrate126 g
Sugar17 g
Dietary Fiber11 g
Protein23 g
Cholesterol100 mg
Sodium1570 mg
Trans Fat1 g
Potassium1550 mg
Calcium225 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Small Bowl

Cooking Steps

Prep
1
  • Core, then finely chop jalapeños, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
  • Drain, then rinse corn and pat dry with paper towels. (NOTE: If you received canned corn, only use half the corn for 2 ppl. Reserve the remaining for another creation.)
  • Peel, then cut potatoes into 1/2-inch pieces. 
  • Cut bacon into 1/2-inch pieces.
Cook bacon
2
  • Heat a large pot over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then bacon. Cook, stirring often, until golden, 3-5 min.**
  • Remove the pot from heat. Carefully drain and discard excess fat, reserving 1 tbsp (2 tbsp) fat in the pot. 
Start chowder
3
  • Add leeks and 1/2 tbsp jalapeños to the pot with bacon (NOTE: Reference heat guide.).
  • Cook, stirring often, until veggies soften, 1-2 min.
  • Add flour, half the garlic puree and half the paprika. Cook, stirring constantly, until fragrant, 30 sec.
  • Add corn, potatoes, broth concentrate and 2 cups (4 cups) water. Season with salt and pepper, then stir to combine.
  • Bring to a boil over high heat.
Finish chowder
4
  • Once boiling, cover and reduce heat to medium.
  • Cook, stirring occasionally, until potatoes are tender, 12-14 min. (TIP: If you want a thicker consistency, cook the chowder for a few minutes longer.) 
  • Add cream and cook, stirring often, until warmed through, 1-2 min.
Make garlic bread
5
  • While chowder cooks, halve buns. 
  • Arrange on an unlined baking sheet, cut-sides up.
  • Combine remaining garlic puree and 2 tbsp (4 tbsp) softened butter in a small bowl, then season with salt and pepper.
  • Spread garlic butter over buns. 
  • Broil in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep an eye on buns so they don't burn!)
Finish and serve
6
  • Divide chowder between bowls.
  • Sprinkle remaining paprika and remaining jalapeños over top, if desired.
  • Serve garlic bread alongside.