Corn Chowder

Corn Chowder Ingredients

100 grams streaky bacon diced	1 bay leaf
1 onion, chopped	450 mililiters semi skimmed milk
1 stick celery sliced	2 tablespoons cornflour
1 green pepper diced	225 grams sweetcorn kernels
2 medium potatoes cubed	1 qty Freshly ground black pepper
1/2 teaspoon paprika	1 qty Chopped fresh parsley to garnish
1 stock cube made up to 600ml with boiling water

Instructions for Corn Chowder

Cook the diced pieces of bacon in a large saucepan over a medium heat until the fat runs.
Add the onion, celery and green pepper and cook for 2-3 minutes until all the vegetables have softened.
Add the cubed potatoes and paprika, stir well then pour in the stock.
Add the bay leaf and then slowly bring to a gentle simmer.
Cover and cook for 15 minutes until the potatoes are tender, then add the milk mixed with the cornflour.
Add the sweetcorn and then simmer for about 5 minutes, stirring constantly, until the soup thickens.
Season and sprinkle with chopped, fresh parsley to serve

Main Ingredient: CornCuisine: American

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