Bacon And Sweetcorn Chowder Recipe

• 100 gm streaky bacon rashers rinded and diced
• 50 gm butter
• 1 med onion peeled and sliced
• 1 med leek peeled and sliced
• 2 stk celery sliced
• 2 med carrots peeled and thinly sliced
• 300 ml chicken stock
• 225 gm potatoes peeled and diced
• 425 gm can sweetcorn kernels liquid removed
• 450 ml lowfat milk salt freshly grnd black pepper
• 1 pch cayenne
• 6 Tbsp. double cream
• 1 Tbsp. minced fresh parsley to garnish

1. Fry the bacon in half the butter over moderate heat for 23 min.
2. Add in the onion leek celery and carrot stir well and cook for 4 min.
3. Pour on the stock bring to the boil and add in the potatoes.
4. Return the stock to the boil cover the pan and simmer for 20 min.
5. Add in the sweetcorn and lowfat milk and bring to simmering point.
6. Simmer for 3 min and add in salt pepper and cayenne.
7. Stir in the cream and allow just to heat through then stir in the remaining butter.
8. Garnish with the parsley and serve very warm.
9. Serve with plenty of warm crusty rolls.
10. Serves 4

bacon rashers, butter, onion, celery, carrots, chicken, potatoes, sweetcorn kernels, milk salt, cayenne, double cream, parsley

Taken from cookeatshare.com/recipes/bacon-and-sweetcorn-chowder-73212 (may not work)