This is a lighter take on the creamy chowder. Look for smoked
streaky bacon for extra depth of flavour.
6rashers smoked streaky bacon, rind removed, cut into 1cm pieces30 gm butter, coarsely chopped1onion, finely chopped1leek (white part only), finely chopped4garlic cloves, finely chopped2Desiree potatoes, cut into 1cm dice750 ml (3 cups)chicken stock2corn cobs, kernels removed50 gm sour creamCoarsely chopped flat-leaf parsley, to serve
Heat butter in a frying pan over medium heat,add bacon and fry until crisp. Remove from pan with a slotted spoon, add onion, leek and garlic to pan and sauté until softened, (3-5 minutes). Add potato and stock, bring to a simmer, and cook until potato is tender (12-15 minutes). Add corn, bring to a simmer and cook until bright yellow and tender (2-3 minutes).
Blend briefly with a stick blender, stir in sour cream, and serve topped with bacon and parsley.