Corn Lavender Chowder is a perfect summer dish. It’s light but packed with the flavour and texture. And the addition of lavender adds a lovely and subtle herbal aroma; you won’t really be able to tell what is that.Jump to Recipe
Hello everyone! I hope you are doing well.
Weather is finally getting cool a little. And that means it’s a good time to approach your stove. But don’t you worry, this recipe is relatively quickly to make!
Cooking with Lavender
I’ve already mentioned on a few occasions the book “Cooking with Lavender” by Nancy Baggett. Previously. I tasted and shared some recipes like Pasta Salad with Creamy Lavender Sauce, Lavender Barbeque Sauce Meatballs, and Lavender Roasted Potatoes adapted from this book. Of course I’ve tweaked all of them to my preferences.
Corn Lavender Chowder
And today I am sharing this Corn Lavender Chowder with potatoes and crispy bacon. Sounds a bit strange? Maybe. But trust me, it also super tasty!
For this recipe, you will need simple ingredients like potatoes, corn, onions, herbs (including lavender), and cream. Some crisp bacon, too! You need just a touch of lavender, so the chowder won’t have any strong lavender fragrant. It’s herbaceous yet not too obvious.
I hope you like this Corn Lavender Chowder, and you will give it a try. If you try it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Corn Lavender ChowderCourse: Uncategorized
Corn Lavender Chowder is a perfect summer dish. It’s light but packed with the flavour and texture. And the addition of lavender adds a lovely and subtle herbal aroma; you won’t really be able to distinguish it.
The recipe is adapted from the book “The Art of Cooking with Lavender” by Nancy Baggett
2 medium-large potatoes, peeled and cubed (about 2,5 cups)
1 large white onion, chopped
1-2 garlic cloves, minced
1 and 1/2 cup corn kernels, either fresh or frozen
3/4 tsp. dried culinary lavender, coarsely minced
1 tsp. fresh thyme
1/8 tsp. smoked paprika
about 1/4 tsp. salt and pepper, each
3 and 1/2 cup light chicken broth or water
1/2 to 2/3 cup light (10%) cream
4-5 sliced smoked bacon
fresh thyme and lavender blossoms, optional (for garnish)
- Fry the bacon slices in a large skillet or pot over medium-high heat, turning occasionally, until cooked through and nicely browned. Transfer to paper towels to drain and let it cool a bit. Finely crumb into bits.
- Over medium heat, stir the onions and garlic into the bacon fat (If you used a skillet, you may want to transfer the fat into a pot). Cook, stirring, for about 5 minutes. Stir in the lavender and thyme and cook for 1 minute.
- Stir in the broth or water, potatoes, and seasonings. Bring to a boil, then reduce the heat and cook for about 12-15 minutes, until the potatoes are soft.
- Stir in the corn and cream and cook for about 5 minutes. Try and adjusted the seasonings, if needed. If the soup is too thick, thin it up with a little hot water. Serve garnished with the bacon. Keep refrigerated for up to 3-4 days. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.