Name: Smoked bacon, potato and corn chowder
Yield: 6
Ingredients: 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 chicken stock (3 cups); 2 corn cobs, kernels removed; 50 gm sour cream; Coarsely chopped flat-leaf parsley, to serve

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

Ingredients

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 chicken stock (3 cups)

2 corn cobs, kernels removed

50 gm sour cream

Coarsely chopped flat-leaf parsley, to serve

Method

Main

1.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).

2.Blend briefly with a stick blender, stir in sour cream, and serve topped with bacon and parsley.

Styling by Alice Storey

Styling by Emma Knowles