Sweetcorn and bacon chowder
<p>We simply can’t get enough of this heavenly, delicious sweetcorn and bacon chowder. Simple, tasty and warming, your guests will be begging you for the recipe.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span> </strong>2–4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>4 slices thick-cut smoked bacon, diced</li>
<li>Olive oil</li>
<li>1 medium leek, finely sliced into half moons</li>
<li>1 medium red-skinned potato, diced</li>
<li>30 g plain (all-purpose) flour</li>
<li>750 ml Chicken Stock (see page 188)</li>
<li>250 ml whole milk</li>
<li>200 g frozen or fresh sweetcorn (if using fresh, remove the kernels from 1 large cob)</li>
<li>Sea salt flakes and freshly ground black pepper</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Cook the bacon in a little oil until crisp.</li>
<li>Remove the bacon from the pan.</li>
<li>Drain all but 2 tablespoons of fat, add the leek and potato and cook, covered, for 15 minutes.</li>
<li>Add the flour and cook for 1 minute.</li>
<li>Add the stock, milk and most of the bacon.</li>
<li>Bring to the boil, then simmer until the potato is tender.</li>
<li>Add the sweetcorn and simmer for 2 minutes.</li>
<li>Season and top with bacon.</li>
</ol>
<p><strong>CHICKEN STOCK</strong></p>
<p><strong><span style="text-decoration: underline;">Makes:</span> </strong>about 1 litre (or less if concentrated)</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>2 whole chicken legs</li>
<li>2 carrots, cut into thirds</li>
<li>2 celery stalks, halved</li>
<li>1 onion, quartered</li>
<li>3 sprigs thyme</li>
<li>3 sprigs flat-leaf parsley</li>
<li>2 bay leaves</li>
<li>1 tablespoon black peppercorns</li>
<li>2–3 litres water</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Add the chicken, vegetables, herbs and pepper to a large saucepan and cover with the water.</li>
<li>Bring to the boil, then reduce the heat to a gentle simmer for 3 hours, skimming any impurities that rise to the surface as needed.</li>
<li>Strain through a fine mesh sieve and discard the solids.</li>
<li>Continue to simmer to desired level of concentrate.</li>
</ol>
<p><em><img width="176" height="183" src="https://oversixtydev.blob.core.windows.net/media/26229/soups-cover-image_176x183.jpg" alt="Soups Cover Image (3)" style="float: right;"/>This is an edited extract from </em>Soups<em> by Anna Helm-Baxter published by Hardie Grant Books. RRP $19.99 and are available in stores nationally</em>.</p>
<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/07/sausage-tomato-and-potato-soup/"><span style="text-decoration: underline;"><em><strong>Sausage tomato and potato soup</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/07/broccoli-potato-and-spinach-soup/"><span style="text-decoration: underline;"><em><strong>Broccoli, potato and spinach soup</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/06/potato-and-crispy-bacon-soup/"><span style="text-decoration: underline;"><em><strong>Potato and crispy bacon soup</strong></em></span></a></p>
