Potato, corn and bacon chowder
The smoked paprika and bacon add a whiff of campfire smokiness to this chunky chowder. You can replace the milk with sour cream, creme fraiche or cream before serving if you prefer.
Ingredients
1 tbsp olive oil
30g unsalted butter
3 bacon rashers, rind removed, chopped
1 leek (white part only), finely chopped
1 onion, finely chopped
2 tbsp plain flour
½ tsp smoked paprika
1 litre chicken stock
650g potatoes, peeled and finely chopped
2 corn cobs, kernels removed (or 200g canned corn kernels)
125ml milk
salt and freshly ground pepper
2 tbsp chopped flat-leaf parsley
Method
Step 1
Heat oil and butter in a large pan over medium heat. Add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion and cook for five minutes or until softened but not browned.
Step 2
Stir in the flour and paprika and cook, stirring, for a further minute, then add stock. Increase heat to medium-high. Add the potatoes and simmer for three minutes, then stir in the corn, and simmer until the potatoes are just tender. (If using canned corn, stir it in after simmering the chowder for about six minutes.)
Step 3
Stir in the milk to warm through, then season to taste with salt and pepper. Stir in parsley just before serving.
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Roslyn Grundy is Good Food's deputy editor and the former editor of The Age Good Food Guide.
