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| Sweetcorn and Bacon Chowder |
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Ingredients: - 25g butter
- 150g smoked streaky bacon
- 2 onions, skinned and finely chopped
- 1 yellow pepper, cored, deseeded and chopped
- 3 large potatoes peeled and chopped into 5 cm cubes (approx.)
- 600ml chicken or vegetable stock
- 400g can sweetcorn niblets, drained
- 1 tablespoon fresh parsley
- 150ml single cream
- Salt and freshly ground black pepper
- Crispy bacon pieces for garnish (optional
Method: - Melt the butter in a large saucepan. Cut the bacon into pieces and add to the pan together with the onions and yellow pepper pieces. Cook for about 5 minutes.
- Add the potato cubes and the stock and cook for a further 20 minutes.
- Stir in the sweetcorn and parsley and cook for a further 5 minutes
- Add the cream and reheat until simmering. Taste and adjust seasoning.
- Serve in warm soup bowls, if liked garnished with some crispy bacon pieces.
Serves 4-6 Cooks NoteThe bacon does not need to be smoked for this recipe but smoked bacon does add a depth of flavour to this chowder. |
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