Food & Wine
Sweetcorn and bacon chowder
We simply can’t get enough of this heavenly, delicious sweetcorn and bacon chowder. Simple, tasty and warming, your guests will be begging you for the recipe.
Serves: 2–4
Ingredients:
- 4 slices thick-cut smoked bacon, diced
- Olive oil
- 1 medium leek, finely sliced into half moons
- 1 medium red-skinned potato, diced
- 30 g plain (all-purpose) flour
- 750 ml Chicken Stock (see page 188)
- 250 ml whole milk
- 200 g frozen or fresh sweetcorn (if using fresh, remove the kernels from 1 large cob)
- Sea salt flakes and freshly ground black pepper
Method:
- Cook the bacon in a little oil until crisp.
- Remove the bacon from the pan.
- Drain all but 2 tablespoons of fat, add the leek and potato and cook, covered, for 15 minutes.
- Add the flour and cook for 1 minute.
- Add the stock, milk and most of the bacon.
- Bring to the boil, then simmer until the potato is tender.
- Add the sweetcorn and simmer for 2 minutes.
- Season and top with bacon.
CHICKEN STOCK
Makes: about 1 litre (or less if concentrated)
Ingredients:
- 2 whole chicken legs
- 2 carrots, cut into thirds
- 2 celery stalks, halved
- 1 onion, quartered
- 3 sprigs thyme
- 3 sprigs flat-leaf parsley
- 2 bay leaves
- 1 tablespoon black peppercorns
- 2–3 litres water
Method:
- Add the chicken, vegetables, herbs and pepper to a large saucepan and cover with the water.
- Bring to the boil, then reduce the heat to a gentle simmer for 3 hours, skimming any impurities that rise to the surface as needed.
- Strain through a fine mesh sieve and discard the solids.
- Continue to simmer to desired level of concentrate.
Related links:
Sausage tomato and potato soup
Broccoli, potato and spinach soup