Corn Chowder by Julie Goodwin

Sweet corn is beautiful at the moment. This is a hearty, filling soup which is great for lunch but would also make a satisfying main meal at night- just serve with some toasted sourdough.

Serves 6:   Prep time 10 minutes: Cooking time: 30 minutes

1 tablespoon olive oil

4 rashers bacon, rind removed, cut into thin strips

1 brown onion, chopped

4 medium Sebago potatoes (around 700g), peeled and diced into 1cm pieces

1 litre of chicken stock

1 x 400 g tin corn kernels

½ cup cream

Salt and finely ground white pepper

1 shallot (green onion) finely sliced

Method: 

Heat the oil in a large pot over medium high heat and sauté the bacon until light golden brown.

Remove from the pot. Add the onion and sauté for 2 minutes or until starting top soften. Add the potatoes, chicken stock and one cup of water and bring to the boil. Boil for 10 minutes or until the potato is completely tender. Remove the pot from the heat and add half the corn kernels.

Using a handheld stick mixer (immersion blender), puree the soup until smooth. Add the cream, then taste and season. Add almost all the bacon and remaining corn kernels, reserving a few to garnish. Serve topped with a few corn kernels, bacon, and shallots.