Bacon and Corn Chowder

Nutrition per serve

Ingredients

• 2pcs spring onion
• 1pcs potato
• 2clov garlic
• 2pcs corn cob
• 1pcs chicken-style stock cubes
• 1pcs diced bacon
• 5g South American seasoning
• 625ml (2½ cups) boiling water
• 20g butter
• 15ml plain flour

Method

1. Step 1 — Prep ingredients
   Thinly slice the spring onions. Peel the potato and cut into 2cm chunks. Crush or finely chop 2 garlic cloves. Discard the husks and silks from the corn, then slice the kernels from the cobs. Halve the cobs widthwise and reserve (see Kitchen hack). Crumble the stock cubes into a heatproof jug, add 625ml (2½ cups) boiling water and stir to dissolve.
2. Step 2 — Cook bacon
   Melt 20g butter in a medium saucepan over medium heat. Cook the bacon, South American seasoning, garlic and half the spring onion, stirring, for 5 mins or until the bacon is crisp.
3. Step 3 — Add stock
   Add 1 tbs plain flour to the bacon mixture and cook, stirring, for 1 min or until golden. Gradually add the stock, whisking constantly to prevent lumps forming.
4. Step 4 — Simmer chowder
   Add the potato, corn kernels and reserved corn cobs to the chowder and bring to the boil. Reduce the heat to medium and cook, stirring regularly, for 12-14 mins until the potato is tender. Remove the pan from the heat. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Remove the corn cobs from the chowder and discard. Divide the chowder among bowls, scatter with the remaining spring onion and enjoy!
6. Step 6 — Kitchen hack
   Corn cobs have flavour too! Don't discard them after slicing off the kernels for soup. Add them while the soup is simmering for extra corny flavour.

Allergens

Milch, Gluten, Wheat, Sulfit