Recipe video above. Emergency corn chowder is a soup recipe that involves little more than popping open cans of corn and USING THE EMPTIED CANS to measure the liquids to add into the soup! Tastes just like your favourite creamy corn chowder - but faster to make!
Place oil then bacon in pot. Turn stove onto medium high heat then cook until bacon is golden on both sides.
Remove bacon and chop once cooled.
If there's loads of excess fat in the pot, drain some.
Add garlic and stir for 20 seconds. Add creamed corn, kernels, chicken stock, milk, potato, salt and pepper.
Stir, bring to simmer then adjust to medium. Simmer 5 minutes until potato is just tender.
Soup Thickener: Mix together milk and cornflour, then pour into soup.
Stir and simmer for 1 minute until it thickens into a creamy soup (see video for thickness).
Add more salt if needed.
Ladle into bowls, top with green onion and bacon. Devour!
Notes
* Use empty corn can to measure these ingredients!1. Variations:
Make it vegetarian - skip the bacon and use vegetable broth instead of chicken stock.
No bacon? With with ham, or skip it, stir in 1/4 cup parmesan instead to add a hit of savouriness.
Add chicken - before adding potato, add 1/2 cup of water and 1 chicken breast, simmer with lid on for 10 minutes, then remove chicken and shred. Add potato and proceed with recipe.
Add salmon - bake seasoned salmon at 180C/350F for 15 minutes, flake then sprinkle across top of soup.
Add veggies - saute diced veggies in the bacon fat before proceeding with the recipe. Mmmm…. Creamy Vegetable Corn Chowder!
2. Nutrition per serving assuming 3 servings (generous!)