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Corn chowder with crispy bacon
This right here is a big bowl of sunshine! The hearty diced potatoes add a nice texture, along with the creaminess of the corn and the delicious smokiness of the bacon. What makes the soup a little thick is the addition of flour and you can use gluten-free flour here too.
SERVES
4
Ingredients
- 1 tablespoon butter
- 100g (3 1/2 oz) smoked bacon lardons
- 1 brown onion, finely chopped
- 1 tablespoon plain flour
- 450ml (16fl oz) good-quality chicken or vegetable stock
- 450ml (16fl oz) full-fat milk
- 2 medium potatoes, peeled and cut into rough 1cm (1/2 inch) cubes
- 1/2 tablespoon olive oil
- 4 rashers of smoked streaky bacon
- 4 spring onions, finely sliced
- 200g (7oz) frozen or canned sweetcorn, drained if canned
- A small bunch of chives, chopped
- Sea salt and freshly ground black pepper, to taste
Directions
- Melt the butter in a large heavy-based saucepan or ovenproof casserole dish over high heat. Add the bacon lardons and fry for three to four minutes until they start to look crispy. Add the onion and fry for a further three to four minutes until the onion is beginning to soften.
- Sprinkle over the flour and mix well to coat the bacon and onion. Pour in the stock and milk and add the potatoes. Bring to a simmer and cook for about 10 minutes until the potatoes are cooked but have not started to fall apart.
- While the soup is simmering, heat the olive oil in a non-stick frying pan and add the streaky bacon. Fry until very crispy and blot dry on kitchen paper. Set aside.
- Once the potato is cooked, add the spring onions and sweetcorn to the soup. Bring back up to a simmer to heat the corn through. Season to taste.
- Ladle the soup into bowls. Break the crispy rashers of bacon into shards and scatter over the soup along with the chopped chives. Garnish with lots of black pepper to serve. Enjoy!
