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Sweetcorn and bacon chowder

By October 20, 2017 , , ,

This is a real comfort food soup; thick, creamy and chunky. There's a lovely flavour contrast between the salty smoky bacon and sweetness of the corn. This recipe will work just as well with tinned corn as it does with fresh, but its nice to make the most of the fresh sweetcorn when it is available. 

A little tip when cutting the kernels off the cob, don't start too high up, that way they don't fly off everywhere. Once you've done one half just turn the cob the other way round and remove the rest. 

70g smoked bacon cut into small cubes
4 ears of corn, husks removed and kernels removed or one 400g tin sweetcorn kernels
1 medium sized onion finely chopped
1 clove garlic finely chopped
3 medium sized potatoes, peeled and cubed
750ml chicken stock
10g cornflour mixed with 20ml cold milk to thicken the soup
30 ml creme fraiche
Salt and pepper to taste
Oil for frying

Sauté the onion and garlic on a low heat until soft
Add the bacon and cook for a further 5 minutes
Add the stock, sweetcorn kernels and potatoes and bring to the boil briefly, lower the heat and cook for 20 minutes or until the potato is tender
To finish the soup thicken with the corn flour and stir until it starts to thicken on a medium heat
Once thickened turn off the heat, add the creme fraiche and stir through
Season to taste

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