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Corn Chowder
From Cookipedia
The variation on the classic American dish is delicious and easy to alter just by adding your favourite ingredients
Ingredients
- 4 slices of streaky bacon, rind removed
- Dash of olive oil
- 1 large onion, peeled and thinly sliced
- 750 ml (1.5 pints) milk
- 500 g (1 lb) potatoes, peeldd and cut into small cubes
- 300 g (12 oz) canned sweetcorn, drained
- ½ teaspoon chopped rosemary
- sea salt and freshly ground black pepper
- 1 teaspoon sugar
Method
- Cut the bacon into thin strips and strips and fry gently in a little olive until crisp
- Reserve the bacon pieces and fry the potatoes and onions in the bacon fat for about 5 minutes, stirring to prevent it sticking
- Add the milk and corn bring to the boil then reduce to a gentle simmer. Cover and simmer until the potatoes are cooked
- Remove from the heat and leave to stand for 1 hour
- Blend about a quarter of the chowder until smooth and mix back into the pan
- Reheat and serve, garnished with the fried bacon
Variations
Stir in a little double cream for a really luxurious chowder Add smoked fish, crab, crayfish, or clams for a nice fishy chowder Chilli flakes and chopped pickled jalapeños as a garnish make a nice spicy chowder
