Pick of the crop

By Jan Cheshire
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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.

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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:

1. In a saucepan over low heat, gently fry the onion for a few minutes until soft.
2. Add the garlic and the bacon and cook until the bacon is starting to crisp.
3. Add the diced potatoes and cook, stirring for a few minutes
4. Add the stock and stir well, then add the corn kernels
5. Bring to the boil, lower the heat and simmer for 15-20 minutes until the potatoes are cooked.
6. If you have a liquidiser or similar, blitz this mixture leaving a few lumps if you like.
7. Add the milk and/or cream and stir well, adding more if it is too thick
8. Season
9. Serve topped with parsley and a small dollop of cream

 
Enjoy!