Judith’s Corn Chowder (Soup)
Ingredients
- 50 g Butter melted in large pot
- ⅔ Large rashers of bacon diced
- 3 Onions peeled and sliced and chopped roughly
- 3 medium to large potatoes, peeled and diced (small)
- 3 cups chicken stock
- 1 cup milk
- 1 rind of half lemon
- 2 tbsp Cream(optional)
- 300-320 g can of creamed corn
- 1 tbsp minced garlic
- 1 tbsp dried thyme or sage
- 2 tbsp fresh parsley chopped finely(this can be tossed with one tblspn of parmesan cheese)
- Salt and black pepper to taste
Instructions
- Over low heat add bacon, onions, dry herbs, garlic and potatoes to melted butter in pot. Stir a few times to stop the ingredients from sticking to pot
- Add stock and creamed corn
- Cover and simmer 15mins
- Scoop out half cup of potatoes and puree and add to soup. This will thicken the soup without using flour
- Add enough milk to thin the soup and cook for another 3mins
- Season to taste
- Turn off heat, stir through cream, sprinkle parsley on top and stir gently to fold
- Put lid on pot to steep soup 1min