- Published on
By Jan Cheshire
As usual, this year we have had a bumper crop of corn. Luckily it is very easy to freeze and does not need to be cooked. Just remove some of the outer leaves, pop them in a freezer bag and seal. This is a really delicious soup and you can make it as special as you like with a dollop of cream to serve or even some crispy bacon on top.
As usual, this year we have had a bumper crop of corn. Luckily it is very easy to freeze and does not need to be cooked. Just remove some of the outer leaves, pop them in a freezer bag and seal. This is a really delicious soup and you can make it as special as you like with a dollop of cream to serve or even some crispy bacon on top.
CORN AND BACON CHOWDER
Ingredients:
1 onion chopped
2 garlic cloves crushed
2 medium potatoes, peeled and chopped
2 large or 4 small rashers of bacon diced
2 large or 4 small corn cobs, silk removed and kernels stripped
2 cups of chicken or vegetable stock
1 cup of milk or cream
A handful of parsley, finely chopped
Seasoning as required
Method:
Enjoy!
Ingredients:
1 onion chopped
2 garlic cloves crushed
2 medium potatoes, peeled and chopped
2 large or 4 small rashers of bacon diced
2 large or 4 small corn cobs, silk removed and kernels stripped
2 cups of chicken or vegetable stock
1 cup of milk or cream
A handful of parsley, finely chopped
Seasoning as required
Method:
- In a saucepan over low heat, gently fry the onion for a few minutes until soft.
- Add the garlic and the bacon and cook until the bacon is starting to crisp.
- Add the diced potatoes and cook, stirring for a few minutes
- Add the stock and stir well, then add the corn kernels
- Bring to the boil, lower the heat and simmer for 15-20 minutes until the potatoes are cooked.
- If you have a liquidiser or similar, blitz this mixture leaving a few lumps if you like.
- Add the milk and/or cream and stir well, adding more if it is too thick
- Season
- Serve topped with parsley and a small dollop of cream
Enjoy!
Comments are closed.