CORN CHOWDER
Author: ngina
Recipe type: Soup
Cuisine: International
Prep time:
Cook time:
Total time:

This corn chowder soup uses ingredients which you most often have on hand, making it simple and fast to cook.
Ingredients
- 2 rashers streaky bacon
- 1 oz butter
- 1 medium sized onion, chopped
- 1 stick celery, chopped
- 1 medium sized potato, peeled and diced
- 1 chicken stock cube
- 11/2 oz tin of sweet corn
- ¾ pint milk plus 3 tablespoons
- 1 level tablespoon flour
- Few drops of Tabasco
- 2 tablespoons single cream
- Salt and pepper
- Chopped parsley for garnish
Instructions
- Remove rinds and dice bacon. Fry in a saucepan without adding extra fat for 5 minutes.
- Add butter and prepared onion and celery and fry for 10 minutes.
- Then, add potato and crumbled stock cube into the mixture.
- Drain sweet corn, and make liquid up to half a pint with water, and pour into pan. Put the lid on and simmer for 30 minutes.
- Add ¾ pint milk.
- Blend the flour with 3 tablespoons milk and stir into soup. Bring to the boil and cook for 1 minute. Add sweet corn and Tabasco and cook gently for 5 minute. Stir in cream, season and sprinkle with parsley if desired.
- N. B. This recipe may also be prepared by using clams (tinned) in which case use 1 medium size tin in place of sweet corn and follow the recipe as above.