Corn Chowder

This is a New England state stick to the rids kind of food. The sort of thing that you imagine the first stealer sitting down to and eating on a cold winter’s day. As soups go it is not completed and has a really moreish tasted, if you like sweet corn. Now if you can fresh sweet corn is the best straight of the cob, but frozen out of a bag just works as well.

You will need.

A good nod of butter
600g/1¼ld sweet corn
125g/4½oz diced bacon
3 medium potatoes
1 large onion
500ml/18floz milk
500ml/18floz water
Salt and fresh ground pepper to taste
Cream crackers for the top

First get your sweet corn off the cob, just cut them off with a knife. Then dice your bacon. Now in a large pan heat up the butter and start by frying off the bacon.  Then add the potato diced and the onions diced. Let everything start to cook down then add the water and the milk.

Keep cooking everything so the potatoes are full cooked down and have broken up to think the soup. Now you can put the soup threw a food processor use a blender on it or you can just eat it as it comes the choice is yours but I prefer the unblended version.

Finally season with salt and pepper to taste and serve in a large bowl. Traditionally served with broken crackers on the top as a garnish.