Saturday, 6 July 2013

It Is More Blessed To Give

Any budget conscious home cooks will love to cook this hearty soup, Bacon, Corn and Potato Chowder. It costs very little to make and it is very filling too. You be surprised to know it uses no chicken broth or cream, so it is easy on the waistline and pocket too.
This is my second Curtis Stone's recipe, and  I am convinced this hottie chef can creates great food as well.

 This recipe was originally from Curtis Stone's nan and there is an updated version in his new book,
What's For Dinner?. In the book version, low sodium chicken stock and part whipping cream are used for liquid. But I think the Coles's recipe works just as great too.

Bacon Corn and Potato Chowder
Curtis Stone Feed Your Family


4 rashers Short Cut Bacon (back bacon)
1 tsp unsalted butter
1 medium brown onion, rough chopped
2 cloves garlic, finely chopped
2 sticks celery, cut into 1 cm pieces
2 sprigs thyme
1/8 tsp ground cayenne pepper (dry chilli flakes)
2 tsp plain flour
1 cup water
1 large baby potato, peeled, cut into 1 cm cubes
3 cups milk (low fat UHT)
4 cobs sweet corn, kernels removed (frozen corns)
1 tbsp parsley, chopped (thyme sprig for garnishing)


  • In a large heavy-based saucepan, cook the bacon over medium heat for about 2 minutes. Add the butter and cook for 1-2 minutes until melted and just golden.
  • Add the onion and garlic and cook for about 4 minutes until the onion is soft.
  • Add the celery, thyme and cayenne pepper and cook for 4 minutes, being careful not to colour the vegetables.
  • Add the flour and stirring constantly, cook for about 2-3 minutes.
  • Stir in the water and potato. Cook for 8 minutes or until the potato is tender.
  • Add the milk and corn to the pan and increase the heat to medium high. Bring to simmer, stirring constantly.
  • Once the soup has reached a rapid simmer, cook for 3 minutes or until the soup has thickened. Discard the thyme sprigs and season the soup to taste with salt and pepper.(pepper only)
  • Ladle the soup into four bowls, garnish with parsley and serve.(garnish with thyme sprig)

This post is linked to Cook Like A Star hosted by Zoe from Bake for Happy Kids, Grace from
Life Can Be Simple and Baby Sumo from Eat Your Heart Out

It is more blessed to give than to receive. Acts 20:35


  1. hi lian, i've never tried chowder of any kind but it do sound like a very hearty soup!and btw, i was a little suprised at your comment when you told me that you hv a grown up daughter :)

    1. Hi Lena, my daughter is 16 years old and is still the baby of the family. The older two are boys:D. Having quite grown up kids can be a headache too.They are just as picky and no longer want to eat sweet stuff like cakes.

  2. Hi Lian, you are right. All the ingredients are easily accessible. Sounds really easy to make too.

  3. Hi Lian,

    I like lots of Curtis's $10 meal recipes but I alway feel that the ingredients he used can't be that cheap!

    I laughed knowing that you are convinced that the hottie chef can cook ... I'm convinced too... Great soup!


  4. Woohoo, this looks nice, and easy to put together!

  5. Hi Lian, I think this chowder looks very delicious and so simple to cook! I should try to cook more of Curtis Stone's recipes too!


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