Photo: the aimless cook/Flickr
You can use leftover cooked (or uncooked) corn on the cob to make this soup. Cut the kernels off with a sharp knife and, for extra flavour, scrape the pulp out as well. In the dead of winter (sigh) it can be made with frozen corn.
4 slices bacon, coarsely chopped
1 onion, chopped
1 medium red sweet pepper, chopped
1/2 tsp ground cumin, (optional)
1/4 tsp ground turmeric
2 cups corn kernels, (about 3 cobs, if using fresh)
500 g potatoes, peeled and cut into 1/2-in. cubes (3 cups cubes)
3 cups chicken broth
1 cup milk
1 tbsp cornstarch
salt, to taste
black pepper, to taste
In a large saucepan or Dutch oven, cook the chopped bacon over medium heat, stirring until brown and crisp. Pour off all but a thin film of the bacon fat. Add the onion, red pepper, cumin and turmeric to the pan and continue to cook over medium heat, stirring often, until softened, about 5 minutes.
Add the corn kernels, potatoes and chicken broth, bring to a boil over medium-high heat, then cover the pot, reduce the heat to low, and cook for about 10 minutes or until the potatoes are soft. Remove from heat.
With a wooden spoon, mash about half of the potato chunks into the broth. Stir the cornstarch into the milk and add it to the chowder. Return the pot to the stove, place over medium heat and bring to a boil.
Cook, stirring for about 2 minutes, until the soup thickens slightly and becomes creamy.
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