Corn chowder

Ingredients

• 5 1/4 ozbacon, cut into small pieces
• 1 ozsalted butter
• 1onion, diced
• 2 stickcelery, diced
• 5sweet corn cobs, kernels cut off, cobs kept
• 3 cupswhole milk
• 15 3/4 ozfloury potatoes, peeled and cut into 1.5cm cubes
• 1 2/3 cupschicken stock
• 1bay leaf
• 3/8 cupheavy cream
• 1/4 ozchives, finely snipped
• 1 tspsea salt, or to taste
• 1/2 tspblack pepper

Method

1. 1

   Snap the bare cobs in half, put them in a pan with the milk and the bay leaf, bring to a bare simmer and leave for 20 minutes. Lift the cobs out, scraping them against the side of the pan as you go.

2. 2

   Meanwhile, cook the bacon in a large pot over a medium heat for 6 minutes until crisp, and lift it out onto paper towels, leaving the fat behind. Add the butter, onion and celery and cook for 8 minutes until soft.

3. 3

   Add the potatoes and the chicken stock, bring to the boil and simmer for 12 minutes. Pour in the infused milk and the corn kernels and cook for a further 8 minutes.

4. 4

   Stir in the cream, season with the salt and pepper and warm through without boiling. Serve with the crisp bacon and the chives scattered over.