RECIPE: Corn Chowder

Our resident foodie, Tessa Jonson of Flex Your Food, shares a lovely, hearty recipe for Corn Chowder...................

• 1 tbl olive oil
• 2 rashers of streaky bacon, diced
• 1 medium onion, chopped
• 1 stalk of celery, sliced
• 2 medium carrots, peels and sliced
• 2 medium potatoes, cubed
• ½ tsp paprika
• 600 mL vegetable stock
• 450 mL milk
• 1 bay leaf
• 2 tbl cornflour
• 225 g sweet corn kernels, canned, frozen, or fresh
• 2 tbl fresh chives, chopped
• salt and pepper

1. Fry the bacon strips in a large pot over medium heat until nearly crispy. Add the onion and celery and cook until softened.
2. Add the carrots, potatoes, paprika, and bay leaf, then pour in the stock. Bring to a gentle simmer.
3. Cover and cook on low heat until the potatoes are tender.
4. Mix the milk and cornflour together until smooth and then add it to the soup.
5. Add the sweet corn and simmer until the soup thickens, stirring constantly.
6. Season well and serve with a sprinkle of chives!