Studded with crispy bacon, this sweet and creamy chowder has a lovely velvety texture.
- Cook the bacon, stirring occasionally, in a heavy-based saucepan over medium-high heat for 3 minutes or until slightly crisp. Transfer to a plate lined with paper towel.
- Heat the oil in the pan over medium heat. Cook shallot and celery, stirring occasionally, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute or until thick. Remove from heat. Gradually stir in stock until combined. Place over medium heat. Bring to the boil, stirring occasionally.
- Add potato and thyme. Cook, stirring occasionally, for 10-12 minutes or until potato is just tender. Add corn, broccoli, milk and cream. Cook for 3-5 minutes or until the vegetables are just tender. Stir in the bacon and season with pepper.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set