Cauliflower-Corn Chowder With Bacon & Chive Pancakes

• 20 g butter
• 2 medium yellow onions, chopped coarsely
• 2 tablespoons plain flour
• 1 kg cauliflower, chopped coarsely
• 6 cups chicken stock
• 1 (420 g) can creamed corn
• 2 bacon, rashers chopped finely
• 110 g self-raising flour
• 2 eggs, beaten lightly
• 125 ml milk
• 2 tablespoons finely chopped chives

1. Heat butter in a large pan; cook onion, stirring until soft.
2. Add flour; cook, stirring 1 minute.
3. Add cauliflower and stock, bring to boil; simmer, covered about 30 minutes or until cauliflower is soft.
4. Blend or process the mixture, in batches until pureed.
5. Return chowder to pan, stir in the corn; stir until hot.
6. Serve with the Pancakes.
7. BACON & CHIVE PANCAKES: Cook bacon, stirring in a medium heated pan until browned and crisp, drain on absorbent paper.
8. Place the flour in a bowl and gradually whisk in combined eggs and milk until mixture is smooth; stir in the bacon and chives.
9. Reheat the same pan the bacon was cooked in and pour in 1/4 cup of batter for each pancake, cook until browned lightly on each side.
10. Repeat until all batter is used.

butter, yellow onions, flour, cauliflower, chicken stock, corn, bacon, flour, eggs, milk, chives

Taken from www.food.com/recipe/cauliflower-corn-chowder-with-bacon-chive-pancakes-73066 (may not work)