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Broccoli, corn & bacon chowder
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Creamy bacon chowder with a velvety texture.
Ingredients:
  • 4 bacon rashers, cut into 1cm pieces
  • 36.40 gm olive oil
  • 2 French shallots, finely chopped
  • 2 celery sticks, finely chopped
  • 40g (1/4 cup) plain flour
  • 1L (4 cups) chicken style liquid stock
  • 2 (about 400g) Red Delight potatoes, peeled, coarsely chopped
  • 1 1/2 tsp chopped fresh thyme
  • 3 sweet corncobs, kernels removed
  • 350g broccoli, cut into small florets
  • 250ml (1 cup) milk
  • 60ml (1/4 cup) pouring cream
Instructions:
  • Fry the bacon in a sturdy pan over medium-high heat, stirring occasionally, for 3 minutes or until slightly crispy. Then, place it on a paper towel-lined plate.
  • In a pan over medium heat, warm the oil. Saute shallot and celery, stirring occasionally, until soft, about 5 minutes. Add flour and cook, stirring, until thickened, about 1 minute. Remove from heat and gradually whisk in stock. Return to medium heat, bring to a boil, and stir occasionally.
  • - Toss in the potato slices and fresh thyme, and sauté for 10-12 minutes until the potato is tender. - Introduce the corn, broccoli, milk, and cream to the mix and let it cook for another 3-5 minutes until the veggies are just right. - Fold in the crispy bacon bits and season generously with freshly ground pepper.

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