Potato, Bacon and Corn Chowder
1 Tablespoon Butter
2 Rashers Bacon, finely chopped
1 large Onion, finely chopped
1 stalk celery, finely chopped
2 Medium potatoes, peeled and cubed
1 teaspoon dried Italian herbs
2 cups chicken stock
2 Tablespoons Cornflour
2 Cups Milk
420 gram can creamed corn
Salt and Pepper
Melt butter in large saucepan. Add bacon, onion, celery and cook gently for 3 – 4 minutes. Add potato, herbs and stock and simmer gently for 15 mins.
Mix cornflour with a small amount of milk, stir in remaining milk. Add to the soup with the corn.
Stir constantly while reheating to nearly boiling. Season with salt and pepper if needed.
Sprinkle with Chives or Parsley before serving.
