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24
December
Corn and Cheese Chowder
If you are anything like me, when it is cold outside you crave comfort food. If this is the case, then the following dinner will hit the spot! Be warned however, like most comfort food, it’s heavy on the calories.
Corn (or sweetcorn) chowder is a well known and simple dish, but here it is made extra tasty with the addition of some salty bacon lardons, and instead of potato to thicken it, we use cheese.
If you are making this for guests, then you can really wow them by serving it in their very own edible bowl in the form of a Boule.
Corn and Cheese Chowder
Print recipe
| Serves | 4 |
Ingredients
- 80g Unsalted Butter
- 1 Medium Onion (diced)
- 150g Bacon Lardons
- 450g Sweetcorn Kernels (fresh off the cob)
- 2 Bell Peppers (red)
- 45g Plain Flour
- 500ml Chicken Stock
- 400ml Single Cream
- 160g Cheese (I used mature chedder and Edam)
- 30g Spring Onion (chopped)
Directions
| 1. | Melt the butter in a large pot, and add the onions and cook for a few minutes |
| 2. | Add the bacon and allow to cook for a little more |
| 3. | Then add the peppers, and cook further for a few minutes |
| 4. | Now add the sweetcorn, and cook for a minute |
| 5. | Sprinkle the flour over the top and stir to combine |
| 6. | Pour in the chicken stock, and stir well. Allow to the mixture to thicken a little, then reduce the heat to low |
| 7. | Pour in the cream and cover the mixture, allowing it to thicken for 15 minutes |
| 8. | The add the cheese and spring onion, and stir until the cheese is melted, and serve |
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