Corn and bacon chowder

Nothing adds smoky, salty flavour quite like bacon. Although a long-time companion of eggs and toast at the breakfast table, it can be a magic ingredient in so many meals.

Recipe «Corn and bacon chowder» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 corn cobs, husks and silk removed, 50g butter, 1 brown onion, finely chopped, 2 pontiac potatoes, peeled, finely chopped, 2 bacon rashers, finely chopped , 2 celery stalks, finely chopped, 2 tbsp plain flour, 4 cups Massel chicken style liquid stock , 1/4 cup thin cream.

Ingredients:

• 2 corn cobs, husks and silk removed 
• 50g butter 
• 1 brown onion, finely chopped 
• 2 pontiac potatoes, peeled, finely chopped 
• 2 bacon rashers, finely chopped 
• 2 celery stalks, finely chopped 
• 2 tbsp plain flour 
• 4 cups Massel chicken style liquid stock 
• 1/4 cup thin cream 

Instructions

1. Use a sharp knife to cut the kernels from corn cobs. Melt the butter in a large saucepan over medium heat. Add the corn, onion, potato, bacon and celery and cook, stirring, for 5 minutes or until onion softens. Add the flour and cook for 1-2 minutes or until heated through.
2. Add the chicken stock and cook, stirring, for 5 minutes or until mixture comes to the boil. Reduce heat to low and cook, stirring occasionally, for 10 minutes or until soup thickens slightly and potato is tender. Remove from heat.
3. Add the cream and stir to combine. Taste and season with salt and pepper.
4. Ladle soup evenly among serving bowls. Top with freshly ground black pepper and serve immediately.