Sweetcorn Chowder

Sweetcorn Chowder


1 tablespoon butter
400 grams bacon
1 onion
1 red or yellow pepper
1 carrot
3 stalks celery
2 cups milk
750 grams frozen sweetcorn
1 potato
2 cups chicken stock
2 bay leaves
2 teaspoons dried thyme (or 2 tablespoons fresh)

Chop up the bacon and all of the vegetables into small pieces.

Heat the butter in a large saucepan and add the bacon and onion. Stir it about until it is cooked, then add the pepper, carrot, celery and milk. Add the bay leaves and thyme, then keep it simmering over medium heat.

In another large saucepan place the potato, corn and chicken stock. Bring it to the boil and keep it simmering until the potato is cooked, then blend it. It doesn't have to be completely smooth, unless you like it that way. Then add this to the other saucepan and keep it all simmering until everything is cooked through.

Season with salt and pepper if it is needed, remove the bay leaves and serve.