Corn Chowder

• 6 ears fresh corn (or 600g frozen)
• 4 strips bacon, diced
• 1 onion, diced
• 2 celery stalks, diced
• 3 medium potatoes, diced
• 400ml heavy cream
• 400ml chicken or vegetable stock
• 2 tbsp butter
• Fresh thyme
• Salt and pepper
• Chives to serve

Instructions

1. 1

   Cut corn kernels off cobs. Simmer cobs in stock for 10 minutes for extra flavor. Remove cobs.

2. 2

   Cook bacon until crispy. Remove. Sauté onion and celery in bacon fat.

3. 3

   Add butter, potatoes, and corn kernels. Cook 3 minutes.

4. 4

   Add corn-infused stock and cream. Simmer 15 minutes until potatoes are tender.

5. 5

   Blend 1/3 of the soup for a creamy-chunky texture.

6. 6

   Season well. Serve topped with bacon and chives.

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