A version of the American Corn Chowder, the soup is blended and then more vegetables are added as crunch. Warm on the cold days while we wait for spring.
CORN CHOWDER WITH BACON
140 G BACON
1 ONION, FINELY CHOPPED
1 LARGE POTATO, CUT INTO SMALL CUBES
2 CELERY STALKS, FINELY CHOPPED
100 G CARROT, FINELY CHOPPED
1 RED BELL PEPPER, FINELY CHOPPED
350 G SWEETCORN
1 TSP. DRIED THYME
200 ML WATER
150 ML DOUBLE CREAM
15 G BUTTER
Cook the bacon crispy and remove half from the pan, saving it for later.
Add onions, celery, potato, 70 g carrot, 3/4 of the red pepper and cook until the vegetables are soft.
Add 250 g corn, thyme and water.
Let it simmer until the vegetables are tender.
Blend and pass the soup through a sieve to make it smooth.
Add the rest of the carrots, red pepper and corn and cook for another 10 min.
Add cream and butter, season with salt and pepper.
Serve with the saved bacon and parsley.