Creamy corn and bacon chowder Recipe

Name: Creamy corn and bacon chowder
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 375 g Olymel bacon chopped into 1.5 cm dice; 500 g frozen corn, thawed and drained; 500 ml (2 cups) cold milk; 500 ml (2 cups) cold chicken stock; 250 ml (1 cup) cooking cream (optional); 4 large potatoes, peeled and cut into 1.5 cm dice.; 3 celery stalks chopped into coarse dice; 1 large onion chopped into coarse dice; 3 carrots peeled and chopped into coarse dice; 65 g butterAdd the flour and mix well to coat the vegetables and make a roux.; 65 g flour; 1 bay leaf; 1/4 tsp. fresh or dried chopped thyme; Salt and pepper

Ingredients

375 g Olymel bacon chopped into 1.5 cm dice
500 g frozen corn, thawed and drained
500 ml (2 cups) cold milk
500 ml (2 cups) cold chicken stock
250 ml (1 cup) cooking cream (optional)
4 large potatoes, peeled and cut into 1.5 cm dice.
3 celery stalks chopped into coarse dice
1 large onion chopped into coarse dice
3 carrots peeled and chopped into coarse dice
65 g butterAdd the flour and mix well to coat the vegetables and make a roux.
65 g flour
1 bay leaf
1/4 tsp. fresh or dried chopped thyme
Salt and pepper

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 10

Instructions

Add the flour and mix well to coat the vegetables and make a roux.
Immediately pour in the chicken stock and milk and stir well to dissolve the roux.
Add potatoes, thyme and bay leaf. Add salt and pepper.
Bring to a boil while stirring then reduce heat to a simmer.
Simmer stirring occasionally so potatoes do not stick to pot. Cook until potatoes are tender. Do not overcook.
While soup is simmering, cook bacon until crisp, drain on absorbent paper and keep warm.
Add corn and cream to soup. Adjust seasoning.
Serve the chowder topped with crispy bacon.