Corn chowder

Ingredients

• 4 cobs corn, husks removed
• 1 tbsp olive oil
• 4 rashers bacon, rind removed, cut into thin strips
• 1 brown onion, chopped
• 700 g Sebago potatoes (about 4 medium), peeled and cut into 1 cm dice
• 1 litre chicken stock
• 125 ml (½ cup) thin cream
• salt and finely ground white pepper
• 1 spring onion, finely sliced

Instructions

1. Cook the corn cobs in the microwave on high for 6 minutes or until tender. Alternatively, boil in a pot of salted water until tender. Using a sharp knife, remove the kernels.
2. Heat the oil in a large saucepan over medium-high heat and cook the bacon until light golden brown. Remove from the pan. Add the onion and stir for 2 minutes or until starting to soften. Add the potatoes, chicken stock and 250 ml (1 cup) water and bring to the boil. Simmer for 10 minutes or until the potato is completely tender. Remove from the heat and stir in half the corn kernels.
3. Using a hand-held stick blender, puree the soup until smooth. Add the cream, then taste and season. Add almost all the bacon and the remaining corn kernels, reserving a few to garnish. Serve topped with the reserved bacon, corn kernels and spring onion.

Photography by Adam Liaw.

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