Potato, Sweet Corn & Bacon Chowder
- 1 Tbsp Butter
- 2 rashers Bacon, chopped
- 1 large Onion, chopped
- 1 stalk Celery, chopped
- 2 medium boiling and salad Potatoes, cut into small chunks
- 1 tsp dried Italian herbs
- 2 cups Chicken Stock
- 2 Tbsp Cornflour
- 2 cups Milk
- 420g can Sweet Corn
- salt and pepper
Heat the butter in a large saucepan. Add the bacon, onion and celery and cook over a medium heat for 3-4 minutes. Add the potatoes, Italian herbs and chicken stock. Cover and simmer for 15 minutes.
Mix the cornflour with a small amount of the milk, then stir in the remaining milk. Add the cornflour mixture to the soup with the sweet corn.
Reheat, stirring constantly, until the soup thickens. Season with salt and pepper. Ladle the soup into bowls and serve.
Store potatoes in a well-ventilated, cool, dark place. Never store potatoes in the fridge. Potatoes keep better with the natural dirt on them – wash them just before using. If you are buying washed potatoes, buy smaller quantities regularly.
Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.
By Food Magazine