Bacon and Sweetcorn Chowder recipe

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Ingredients:

100 gm of streaky bacon rashers, rinded and diced.
50 gm of butter.
1 medium onion, peeled and sliced.
1 medium leek, peeled and sliced.
2 stalks of celery, sliced.
2 medium carrots, peeled and thinly sliced.
300 ml of chicken stock.
225 gm of potatoes, peeled and diced.
425 gm can of sweetcorn kernels, drained.
450 ml of milk.
Salt and freshly-ground black pepper.
Pinch of cayenne.
6 tablespoons of double cream.
1 tablespoon of chopped fresh parsley, to garnish.
Crusty bread rolls, to serve with.

Preparation Instructions:

Fry the streaky bacon in half of the butter over moderate heat for 2-3 minutes.

Add the sliced onion, leek, celery and carrot; stir well and cook for 4 minutes.

Pour on the stock, bring to the boil, then add the potato slices.

Return the stock to the boil, then cover the pan and simmer for 20 minutes.

Add the sweetcorn and milk and bring to simmering point; simmer for 3 minutes then add the salt, black pepper and cayenne.

Stir in the double cream and allow just to heat through then stir in the remaining half of the butter.

Garnish with the chopped parsley and serve hot.

Serve with plenty of hot crusty rolls.

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