SWEET CORN & BACON CHOWDER
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
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.