Corn Chowder

Servings: 6
Prepping Time: 10min
Cooking Time: 30min

Ingredients

• 600g Sweetcorn (3 ears)
• 500ml Vegetable Stock
• 500ml Whole Milk
• 150g Smoked Streaky Bacon
• 100g Diced Squash
• 100g Diced Carrot
• 100g Diced Onion
• 100g Diced Celery
• 2 tsp Smoked Paprika
• 2 Garlic Cloves, minced
• 1 tsp Dried Thyme
• 1 Tbsp Unsalted Butter
• Salt/Pepper for seasoning

Directions

1. If you are using fresh corn, place one end of the cob in a cob and carefully run the side of a knife down the side of the corn, removing the kernels as you go then place them to one side.
2. Use a potato peeler to peel the squash. Cut it in half and remove the seeds/pulp. Dice the squash, carrots, onion and celery then transfer to a heavy bottomed pan with the garlic and a large knob of butter. Sautee the vegetables for 10 minutes or until soft.
3. Roughly chop the bacon and add it to the pan along with the smoked paprika. Pour in the stock and whole milk then bring it to a gentle simmer. Stir in the thyme and season to taste with salt and pepper.
4. Use an immersion blender, or food processor, to blend the soup to your desired consistency.
5. Spoon the soup into bowls and top it off with crispy bacon and some reserved whole corn kernels.
6. Serve immediately with crusty bread. Perfect for a hearty meal.