Recipe: Bacon and Corn Chowder

With the Spring season still bringing rough and stormy weather I couldn't resist making a bowl of soup over the weekend ... probably the last one until next Winter!

I found a Bacon and Sweet Corn Chowder recipe from my magazine stash and it's the kind of soup you can make from cupboard ingredients and leave out the bacon if you want to go vegetarian. This soup was really thick and creamy and I've been serving up a small bowl as a starter before our main meal every night this week and it's gone down a treat, with some crispy bacon bits sprinkled on top for extra taste. Oh soup weather I'm going to miss you! 

 

Bacon and Corn Chowder

Recipes+ Magazine

 

Ingredients

40g Butter
1 large brown onion, chopped coarsely
1 clove garlic, crushed
2 celery stalks, sliced
3 medium potatoes, peeled and chopped coarsely
1 large tin creamed corn
1 small tin corn kernels
A few rashers of bacon, chopped
2 tbs plain flour
1 cup milk
2 cups chicken stock
White pepper and salt

Method
1. Melt butter in a large saucepan, cook onion, garlic and half the bacon, stirring until onion softens.
2. Add flour and cook stirring for 1 minute.
3. Add potato, celery, milk, stock and bring to the boil.
4. Add tin of creamed corn, corn kernels and their juice and cook for 20 minutes until soup thickens. 5. Season with white pepper and salt.
6. Meanwhile cook other half of diced bacon and set aside to garnish soup.
7. Serve this thick hearty chowder ladled into bowls and topped with some crispy bacon.

Have you made any tasty soups lately?

[Images my own]

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