Smoked bacon, potato and corn chowder

AT A GLANCE

  • Serves 6 people

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

  • 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
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.

Topics:

SOUP, CORN, MAIN, AUTUMN, ENTREE, POTATO, BACON, LEEK

Recipe:

ALICE STOREY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

FEATURED IN

Apr 2017

Apr 2017

View Full Site