Blackened corn chowder with deep fried bacon

by Miss South on August 19, 2012

Blackened corn chowder & deep fried bacon

I adore sweetcorn in soup. I love those corn soups thickened with egg in Chinese restaurants and every year when the cobs are in season I make the divine chicken and sweetcorn soup from the first Leon cookbook, all sweet with corn and sticky with marinaded chicken. But this year I had branched out a bit and been using the first ears for salsa. I’d roasted them on the barbecue til smoky and tossed them with scallion and avocado and lots of lime and watched my dinner guests not scrap over the last spoonful.

Making the most of my glowing coals last weekend, I did some sweet potatoes on the embers and charred as much corn as I had in the house, setting it all aside for a less sunny day when I wanted the flavour of summer. It didn’t take long and by Wednesday I needed to be reminded it was August and turned my attention to the leftovers and immediately thought of a summer soup…

Bacon and corn are natural bedfellows, but I wanted this soup to be easily meat free if you baulk at battered bacon or don’t want to use chicken stock, so the bacon tops it and the stock can be vegetable based. I’d top it with avocado in this case and add some hot sauce to the soup.

Blackened corn chowder with battered bacon (serves two)

  • 2 ears sweetcorn
  • 2 orange fleshed sweet potatoes
  • 2 scallions
  • 200ml stock
  • 100 ml milk
  • 4 rashers of streaky bacon
  • 50g self raising flour
  • 50g rice flour (or all self raising if you don’t have rice flour)
  • 150ml ice cold sparkling water
  • pinch cayenne
  • milk to cover
  • oil for frying

First blacken your corn. The best way to do this is roast them over the barbecue, but you could parboil the ears and then pass through a gas flame or under a smoking hot grill until charred in places. Leave to cool until you can handle the corn and then strip the kernels off with a sharp knife.

If you are using vegetable stock, chop the ears in half and simmer in with your veg to make a super corn-infused stock for the soup.

While that’s doing, cut your bacon rashers in half across the way so you have twice the number of pieces and then cover them with a bit of milk. This will help the batter stick to the bacon and not just slide off in the hot oil.

Chop your scallion and sweat in a bit of oil. If the sweet potato is raw, chop it small and sweat too. Then add in the corn and just cover the veg with stock (you may need less than the amount stated) and simmer until everything is tender. Then take a third of the soup out and blend the remaining, adding the milk as you do. Add the chunky third back in and warm the soup gently.

Put your oil on to heat and make your batter by combining the two flours and the water and cayenne to make a thick, but not solid batter. The rice flour and sparkling water will make the batter very light and puffy, making sure the rashers cook quickly and without becoming shatteringly crisp. Lift the rashers out of the milk and into the batter and then into the oil. The batter puffs and spits slightly but a minute each side should do it. Drain on kitchen roll.

Serve bowls of warm soup with two rashers of bacon on top. The soup is sweet with the veg and the salty slightly spicy bacon cuts through it beautifully. Everything tastes so summery and the bacon is amazing. Cooked til tender enough to split the rasher with a spoon’s edge and crunchy with batter, you’ll want your bacon deep fried every time, not just when the sweetcorn is in season!

 

{ 4 comments… read them below or add one }

Kavey August 20, 2012 at 10:06 am

Please please please have me round to visit. I’d definitely fight over every last scrap. I adore corn!
And deep fried bacon, I might actually start dreaming about that now…

Debs @ The Spanish Wok August 20, 2012 at 10:15 am

This recipe would be fantastic for this month event……. Submissions to be in by midnight tonigh for entry into August theme.

You are welcome to join in my monthly food blogger event THE SOUP KITCHEN, here for entry details and current theme. New theme each month. All bloggers are welcome, hope to see you participate soon.

Mister North August 24, 2012 at 6:11 pm

Sounds great. I just bought some fresh corn today to try this out, thanks!

Mister North August 27, 2012 at 9:05 pm

This sounded great… and after making it yesterday, I can confirm it *tasted* amazing!

I cut a corner or two by just making the chowder, and cutting a few strips of bodega ham from Levanter onto the top, but the creamy sweetness of the soup was just wonderful.

The inclusion of sweet potato is superb… it provides a backnote of flavour which transforms it from bulking agent to partner in crime. Oh, and we had loads of fun blackening the corn over the gas hob too :)

Next time I’ll try the deep-fried bacon!

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