1/2 kg of peeled diced waxy potatoes
1 tin of creamed corn
1 tin of corn kernels
200 g bacon diced
1 onion
1 litre of milk
250ml chicken stock
salt and pepper
butter
Fry the onion and bacon in a wee bit of butter until lovely and smelling sweet. Add the corn, creamed corn, potatoes, milk and stock. Season with salt and freshly ground black pepper. Simmer for 25 minutes until the potatoes are tender. Eat it all up. Nice with some fresh coriander on it (and more pepper) I think!
Oh thank you! Instead of creamed corn, process a cup or so of corn until it’s mushy and soupy. And add that!
Thanks for the kind words, too!!!
Hello Tunisia!
xx Pip
Hello Dear Pip,
I am accessing your blog from North Africa (Tunisia). In your recipe for the Corn, Bacon and Potato Chowder, you write under the list of ingredients that we will need a tin of creamed corn. That is not available here. So, can you please suggest an alternative?
Many thanks and let me just say that I only learnt about your shop in Fitzroy and your website, blog and twitter links after reading an interview you did which was published in the A2 magazine of the Saturday Age newspaper which my mother-in-law kindly sends out to us in Tunisia twice a month. (As you’ve guessed, my husband is Australian). I so love your blog. It epitomizes all that is good and wholesome and home-made.