CORN CHOWDER  (feeds 4)

Ingredients :

2 tbsp rapeseed oil

1 pack (250g) streaky bacon, diced small

1 garlic clove, grated

1 onion, chopped

half a tsp of cayenne pepper

2 medium potatoes, diced small

500ml vegetable stock

5 cobs (kernels removed) of fresh corn or 800g of frozen corn

150g sour cream

a large handful of cheddar cheese, grated

black pepper to taste

2 spring onions, chopped fine for garnish

red chilli infused oil, for garnish.

Method :

In a large saucepan and over a moderate heat, add the oil and once hot add the onions and garlic.  Cook for 5-10 minutes, until the onions have softened but not gained any colour.

Add the chopped bacon and fry until the bacon is opaque and some of the fat has rendered.

Stir in the cayenne and potatoes and cook for another 3-4 minutes, stirring often.

Add the vegetable stock and taste for seasoning.  Add salt if necessary - I didn't need to, as the bacon and stock meant the mix was quite salty enough.  Add the corn and bring to a lively simmer and cook for 15-20 minutes, until the corn is tender.

Stir in the sour cream and cheddar cheese and cook for another few minutes, to ensure it has all melted and been combined.

Taste and adjust seasoning if necessary, adding some black pepper if you like.

Serve in warmed bowls with a sprinkle of spring onions and a swoosh or two of chilli oil over the top.

From : http://jennyeatwellsrhubarbginger.blogspot.co.uk