Curtis Stone's corn, bacon and potato chowder

Coles

Cooking time: More than 1 hour

Cuisine: British

Serves: 4

Type: Budget; Easy; Family

Tools

Kitchen friendly view

Ingredients

4 rashers Short Cut Bacon, from the deli, cut into 1cm pieces
1 tsp Unsalted Coles Butter
1 medium Brown Onion, roughly chopped
2 cloves Garlic, finely chopped
2 sticks Celery, cut into 1cm pieces
2 sprigs Thyme
1/8 tsp MasterFoods Ground Cayenne Pepper
2 tsp Coles Plain Flour
1 cup Water
1 large Baby Potato, peeled, cut into 1cm cubes
3 cups Coles Milk
4 cobs Sweet Corn, kernels removed
1 tbsp Parsley, roughly chopped

Preparation method

In a large heavy-based saucepan, cook the bacon over medium heat for about 2 minutes. Add the butter and cook for 1-2 minutes until melted and just golden.

Add the onion and garlic and cook for about 4 minutes until the onion is soft.

Add the celery, thyme and cayenne pepper and cook for 4 minutes, being careful not to colour the vegetables.

Add the flour and stirring constantly, cook for about 2-3 minutes.

Stir in the water and potato. Cook for 8 minutes, or until the potato is tender.

Add the milk and corn to the pan and increase the heat to medium high. Bring to simmer, stirring constantly.

Once the soup has reached a rapid simmer, cook for 3 minutes or until the soup has thickened. Discard the thyme sprigs and season the soup to taste with salt and pepper.

Ladle the soup into four bowls, garnish with parsley and serve.

Also in this section

Curtis Stone's beef osso bucco and chunky vegetable soup

Curtis Stone's coconut prawn noodle soup

Curtis Stone's curried butternut pumpkin lentils with yoghurt

Curtis Stone's roasted cauliflower and broccoli pasta bake

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