Smoked bacon, potato and corn chowder


This is a lighter take on the creamy chowder. Look for smoked streaky bacon for extra depth of flavour.

You'll need

6 rashers smoked streaky bacon, rind removed, cut into 1cm pieces 30 gm butter, coarsely chopped 1 onion, finely chopped 1 leek (white part only), finely chopped 4 garlic cloves, finely chopped 2 Desiree potatoes, cut into 1cm dice 750 ml (3 cups) chicken stock 2 corn cobs, kernels removed 50 gm sour cream Coarsely chopped flat-leaf parsley, to serve

Method

  • 01
  • 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).
  • 02
  • Blend briefly with a stick blender, stir in sour cream, and serve topped with bacon and parsley.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Apr 2017

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