Corn Chowder With Bacon & Chives
Ingredients
- 90 g unsalted butter
- 2 large onions finely chopped
- 1 garlic clove crushed
- 2 tsp cumin seeds
- 1 litre vegetable stock 4 cups
- 2 potatoes peeled and chopped
- 250 g tinned creamed corn 1 cup
- 400 g corn kernels 2 cups, about 4 cobs
- 3 tbsp chopped parsley
- 125 g grated cheddar cheese 1 cup
- 3 tbsp cream
- 4 sort cut rashers of baco
- 2 tbsp snipped chives
Instructions
- Melt the butter in a large heavy-based saucepan.
- Add the onion and sauté over medium-high heat for 5 minutes, or until golden.
- Add the garlic and cumin seeds and cook for 1 minute, stirring constantly, then pour in the stock and bring to the boil.
- Add the potato, then reduce the heat and simmer for 10 minutes.
- Add the creamed corn, corn kernels and parsley. Bring to the boil, then reduce the heat and simmer for 10 minutes.
- While the soup is simmering fry the bacon in a dry non stick fry pan until crispy - remove from heat and dice or chop - set aside.
- Stir the cheese in to the soup and season to taste with sea salt and freshly ground black pepper. Stir in the cream, and heat gently until the cheese melts.
- Serve immediately, sprinkled with bacon, snipped chives and crusty bread.