Corn, Bacon and Potato Chowder
Recipe supplied by: Karen Myors
Ingredients
- 4 Short cut Bacon Rashers, cut into 1 cm pieces
- 1 tsp butter
- 1 Brown onion, chopped
- 2 garlic clove, chopped
- 2 celery sticks, chopped
- 1/8 tsp cayenne pepper
- 2 tsp Plain Flour
- 1 cup water
- 2 potatoes peeled and cut into 1/2-inch cubes
- 3 cups Milk
- 4 Corn cobs, kernels removed
- 1 Tbsp flat leaf parsley, finely chopped
Method
- Put all ingredients except for Bacon and Parsley into Slow Cooker
- Cook on Low 5-6 hours, High 3-4 hours until all is tender
- Roughly puree with Stick Blender
- Cook bacon over medium heat until brown and add to Chowder
- Cook for another 1/2 hour or so on Low.
- Garnish with Parsley
Cooking Tips & Tricks
To serve
 |
Serve with Crusty Bread |
- Number of serves:
- Preparation time:
- Cooking time:
- Nutrition Facts:
- Recipe Uploaded: 16.07.2015
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