Corn and bacon chowder

Posted by adm On February - 17 - 2012

How to cook Corn and bacon chowder


  • 2 corn cobs, husks and silk removed
  • 50g butter
  • 1 brown onion, finely shredded
  • 2 pontiac potatoes, raw, finely shredded
  • 2 bacon rashers, finely sliced
  • 2 celery stalks, finely sliced
  • 2 tbs plain flour
  • 4 cups (1 l) chicken strain
  • 1/4 cup (60ml) thin ointment

How to:

  • Use a sharp knife to cut the kernels from corn cobs. Melt the butter in a large saucepan over medium rut. Add the maize, onion, spud, bacon and celery and fudge, stirring, for 5 minutes or until onion softens. Add the flour and cook for 1-2 minutes or until heated through.

  • Add the chicken stock and fudge, stirring, for 5 minutes or until mixture comes to the furuncle. Reduce heat to low and falsify, stirring occasionally, for 10 minutes or until soup thickens slightly and potato is tenderise. Remove from rut.

  • Add the cream and stir to compound. Taste and season with salt and peppercorn.

  • Ladle soup evenly among serving bowls. Top with freshly ground black pepper and serve immediately.

  • Prepare time:10 min.

    Cooking time:20 min.

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