SWEET CORN & BA­CON CHOWDER

Townsville Bulletin - Townsville Eye - - Food -

serves 2—4 4 slices thick-cut smoked ba­con, diced olive oil 1 medium leek, finely sliced into half moons 1 medium red-skinned potato, diced 30g plain (all-pur­pose) flour 750ml chicken stock (recipe be­low) 250ml whole milk 200g frozen or fresh sweet corn (if us­ing fresh, re­move the ker­nels from 1 large cob) sea salt flakes and freshly ground black pep­per

METHOD

Cook the ba­con in a lit­tle oil un­til crisp. Re­move the ba­con from the pan. Drain all but 2 ta­ble­spoons of fat, add the leek and potato and cook, cov­ered, for 15 min­utes. Add the flour and cook for 1 minute. Add the stock, milk and most of the ba­con. Bring to the boil, then sim­mer un­til the potato is ten­der. Add the sweet corn and sim­mer for 2 min­utes. Sea­son and top with ba­con.

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