Sweetcorn and Smoked Bacon Chowder

Ingredients

• 150 g smoked back bacon
• 400 g sweetcorn
• 400 g floury potatoes
• 1 onion
• 700 ml chicken stock
• 300 ml whole milk
• 2 tbsp plain flour
• 30 g butter

Method

1. 1

   Snip the bacon into small pieces and fry in a large saucepan over a medium-high heat until golden and crisp. Remove with a slotted spoon and set aside.

2. 2

   Reduce the heat, add the butter to the pan and soften the diced onion for 5 minutes. Sprinkle over the flour and stir well for 1 minute.

3. 3

   Gradually add the stock, stirring to prevent lumps. Peel and dice the potatoes into small cubes and add to the pan. Season well.

4. 4

   Bring to the boil, then simmer for 12 minutes until the potatoes are tender.

5. 5

   Stir in the drained sweetcorn and the milk. Cook gently for a further 5 minutes — do not boil.

6. 6

   Taste and adjust the seasoning. Ladle into bowls and top with the crispy bacon pieces.