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