Corn Chowder

Corn chowder is a thick, creamy American corn soup, in which the smoky bacon and the sweet corn play together – a bowl of real comforting comfort food.

1. Cut the smoked bacon into small cubes and fry it crisp in its own fat over a medium heat, then take out a portion and set it aside for serving.

2. Onto the remaining fat throw the finely chopped onion and sweat it glassy (about 5 minutes).

3. Sprinkle over the wheat flour, stir it in, then gradually pour in the milk, stirring constantly, so it stays lump-free.

4. Add the diced potato and the thyme, and cook over a low heat for 15 minutes.

5. Add the corn and the cream, then cook a further 8 minutes at a gentle simmer.

6. Blend about a third of the soup with a stick blender so it is creamy, but leave some whole pieces in it too. Adjust the flavour with the butter, salt and black pepper.

Tip: Scatter the reserved crisp bacon onto the plate only right before serving – this way it keeps its crunch.