Corn chowder

Salty bacon is a perfect partner for sweet corn in this rosemary-scented soup.

 

Ingredients

8 corncobs, husks and silk removed
3 tsp olive oil
1 brown onion, coarsely chopped
1L (4 cups) chicken stock
350g chat (baby coliban) potatoes, cut into 1.5cm pieces
1 tsp chopped fresh rosemary
4 bacon rashers, rind and excess fat trimmed, cut into 1cm pieces
80ml (1/3 cup) thin cream

 

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Method

. Use a sharp knife to cut down the length of 1 corncob, close to the core, to remove the kernels. Repeat with the remaining corncobs. Holding 1 corncob over a large bowl, use a small spoon to scrape down the length of the core to remove the pulp. Add the kernels to the bowl. (You should have about 7 cups of corn mixture.)
2. Heat 2 tsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, for 4 minutes or until soft. Add 4 cups of the corn mixture. Cook, stirring occasionally, for 5 minutes or until the corn is tender. Add 750ml (3 cups) of the chicken stock. Cover and bring to the boil. Reduce heat to medium-low and cook, covered, for 20 minutes. Uncover and set aside for 10 minutes to cool slightly.
3. Transfer the chicken stock mixture to the bowl of a food processor and process until smooth. Return to the pan.
4. Add the potato, rosemary, remaining stock and remaining corn mixture to the pan. Bring to the boil over medium-high heat. Reduce heat to medium and cook for 15 minutes or until the potato is tender. Taste and season with salt and pepper.
5. Meanwhile, heat the remaining oil in a medium non-stick frying pan over medium-high heat. Add the bacon and cook, stirring often, for 5 minutes or until golden and crisp. Transfer to a plate lined with paper towel.
6. Stir the cream into the chowder and sprinkle with the bacon to serve.
Per serve: 13g protein, 15g fat (6g saturated fat), 34g carb, 6.5g dietary fibre, 1350kJ (320 Cals).