Bacon and corn chowder is one of the first dishes I ever learned to cook. My mother showed me how to make it as she told me about when she was a girl and would come home for lunch from school and throw a batch together. Ever since that day it has been one of my absolute favourite dishes. It is also incredibly easy to make.

The only thing I think you really need to know before you go about making this dish is that the crispier the bacon the better and you want the onions slightly browner around the edges.

I always use cream corn in my chowder as well as corn niblets because that’s how my mom always did it.

For the dairy I use a combination of whole milk and heavy cream. Usually at a ratio of 4 – 1.

Ingredients:

• 1 onion, peeled and diced
• 1 leek, washed and diced
• 1/4 lb of bacon diced
• 2 medium potatoes, peeled diced and boiled
• 1 can cream corn
• 1/2 cup corn niblets
• 1 L whole milk
• 1 cup heavy cream

Directions:

• Place the bacon in a pot and turn the temperature to medium.
• Cook the bacon for 4 or 5 minutes to render some of the fat out.
• Add the onions and leeks and cook until the onions are slightly browned on the edges and translucent in the center.
• Add the cream corn, heavy cream, whole milk, and corn niblets to the pot. Turn the heat up to medium high and heat the chowder through. Do not let it boil. If the chowder boils you run the risk of the milk separating. Bring it right to where it looks like it is about to start boiling then turn down the heat.
• Add the cooked potatoes and simmer the chowder for 10 minutes.
• Season to taste with salt and pepper.
• Serve with fresh tea biscuits.