Graham Hawkes' Chicken Bacon, Sweet Corn & Celery Chowder
4
Serves:Ingredients
4 rashers of Tegel Chicken Bacon, chopped
1 medium onion, peeled and chopped
1 clove garlic, peeled, chopped and crushed
200g whole kernel corn
3 sticks celery, chopped
25g butter
2 tbsp flour
2 cups milk
1/4 C cream
Sea salt and freshly ground black pepper to taste
Chopped parsley to garnish
1 medium onion, peeled and chopped
1 clove garlic, peeled, chopped and crushed
200g whole kernel corn
3 sticks celery, chopped
25g butter
2 tbsp flour
2 cups milk
1/4 C cream
Sea salt and freshly ground black pepper to taste
Chopped parsley to garnish
Method
Melt the butter in a heavy-based saucepan and add the garlic and onion and sauté until the onion is transparent. Add the celery and continue to sauté for 2 to 3 minutes.
Add the chicken bacon and sauté for another 2 to 3 minutes. Add the flour and mix until it becomes somewhat gluggy. Add the whole kernel corn and allow the flour to cook out a little, 2 to 3 minutes.
Add the milk a little at a time with the saucepan remaining on the heat so that the roux (white sauce) cooks out to produce your soup.
Once fully cooked season with the salt and pepper, add the cream to finish and garnish with chopped flat leaf parsley.
