Broccoli, corn & bacon chowder

Studded with crispy bacon, this sweet and creamy chowder has a lovely velvety texture.

Recipe «Broccoli, corn & bacon chowder» presented in category Recipes / Soups, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 4 bacon rashers, cut into 1cm pieces, 2 tbsp olive oil, 2 French shallots, finely chopped, 2 celery sticks, finely chopped, 40g plain flour , 1L Massel chicken style liquid stock, 2 Red Delight potatoes, peeled, coarsely chopped, 1 1/2 tsp chopped fresh thyme , 3 sweet corncobs, kernels removed, 350g broccoli, cut into small florets, 250ml milk, 60ml pouring cream.

Ingredients:

• 4 bacon rashers, cut into 1cm pieces 
• 2 tbsp olive oil 
• 2 French shallots, finely chopped 
• 2 celery sticks, finely chopped 
• 40g plain flour 
• 1L Massel chicken style liquid stock 
• 2 Red Delight potatoes, peeled, coarsely chopped 
• 1 1/2 tsp chopped fresh thyme 
• 3 sweet corncobs, kernels removed 
• 350g broccoli, cut into small florets 
• 250ml milk 
• 60ml pouring cream 

Instructions

1. 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.
2. 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.
3. 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.