We adore this tasty kumara bacon and corn chowder. I made some a couple of weeks ago and, upon the family whip around of “I’m going grocery shopping, does anyone need anything? Speak now or forever hold your peace” question, my husband pipes up and asks if I can get the ingredients to make “that chowder” again. Yes, it’s a winner and the perfect weekend winter soup as well as being hearty enough to suffice as an evening meal. It’s also a flexible recipe that lends itself into both the dairy free and Paleo camps: Biff out the butter and use coconut oil. Done. Lastly, I feel like I say this a lot, but it’s an easy recipe to make too: Bonus!
- 1 tablespoon olive oil
- 50g butter
- 1 large onion, peeled and diced (red or white, doesn't matter)
- 2 cloves garlic, crushed
- 3 sticks celery, diced
- 8 rashers of bacon, diced + 2 more rashers for garnish (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- pinch cayenne pepper (optional)
- 3 large red kumara (you want around 1kg), peeled and diced into medium size chunks
- 4 cups chicken stock
- 1/2 cup of frozen corn
- 1 cup of coconut cream (you can use normal cream too) + extra for garnish
- In a large pot melt the butter and the oil. Add the onion and garlic, cook for two minutes, stirring regularly.
- Add celery, bacon and spices and cook till soft (but not brown), stirring regularly.
- Add kumara and stock. Bring to a gentle simmer.
- After ten minutes add the corn.
- Simmer until the kumara is very tender.
- Once kumara is done, get your stick mixer and blitz the heck out of the soup until it's smooth and creamy. You can use a food processor or a blender for this too.
- Return the chowder to a low heat, stir through the coconut cream, bring back to simmer. Season to taste. Done!
- Remove from heat and serve! Garnish if you feel inclined with fresh herbs (parsley is ideal). I garnished mine with some fried bacon and a swirl of coconut cream. It looks so pretty.
- Serve with your favourite crusty bread.