Creamy, hearty and full of flavour, this comforting chowder brings together sweet Goolwa PipiCo Fresh Pipis with smoky bacon, tender potatoes and fresh corn. Finished with cream and plenty of parsley, it’s a simple meal that’s perfect for cooler days.
Ingredients
- 500 g Goolwa PipiCo Fresh Pipis
- 1 leek, finely sliced
- 60–80 g butter
- 2 rashers bacon, chopped
- 1 fresh corn cob, kernels removed
- 2 large potatoes, peeled and diced
- 450 ml fish stock or water
- ½ cup thickened cream
- 1 cup curly-leaf parsley, roughly chopped
- Salt and freshly ground black pepper
Method
- Place the pipis into a large pot over medium-high heat. Cover with a tight-fitting lid and cook for about 4 minutes, shaking the pot occasionally until the pipis have opened. Drain, reserving the natural cooking liquid.
- Melt the butter in a heavy-based saucepan over medium heat. Add the leek and cook for 3 to 4 minutes until softened.
- Add the bacon and cook until lightly golden and beginning to crisp.
- Stir in the corn kernels and cook for 2 minutes.
- Add the diced potatoes and fish stock. Bring to a gentle simmer and cook for 10 to 12 minutes, or until the potatoes are tender.
- Add the cooked pipis and a splash of the reserved natural cooking liquid or water if needed. Simmer gently for 1 to 2 minutes.
- Stir through the thickened cream and season to taste with salt and freshly ground black pepper.
- Ladle into warm bowls, scatter generously with the parsley and serve immediately.
Cook’s Tip: The potatoes naturally thicken the chowder as they cook, while the cream adds richness at the end. Add the pipis just before serving to keep them tender and succulent.
