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9
December
Corn and Cheese Chowder
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 |
