Clodagh McKenna's corn chowder with crispy bacon - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s corn chowder with crispy bacon By You Magazine - October 24, 2021 This right here is a big bowl of sunshine! It’s hearty enough to have as a supper as I’ve added diced potatoes for more texture and chunkiness. What makes the soup a little thick is the addition of flour – you can use gluten-free flour if you prefer. Dora Kazmierak TAKES 30 MINUTES SERVES 4 1 tbsp butter 100g smoked bacon lardons 1 brown onion, finely chopped 1 tbsp plain flour 450ml good-quality chicken or vegetable stock 450ml full-fat milk 2 medium potatoes, peeled and cut into rough 1cm cubes 1⁄2 tbsp olive oil 4 rashers of smoked Streaky bacon 4 spring onions, finely sliced 200g frozen or canned sweetcorn, drained if canned Small bunch of chives, chopped Sea salt and freshly ground black pepper Melt the butter in a large heavy-based saucepan or ovenproof casserole dish over a high heat. Add the bacon lardons and fry for 3-4 minutes until they start to look crispy. Add the onion and fry for a further 3-4 minutes until the onion is beginning to soften. Sprinkle over the flour and mix well to coat the bacon and onion. Pour in the stock and milk and add the potatoes. Bring to a simmer and cook for about 10 minutes until the potatoes are cooked but have not started to fall apart. While the soup is simmering, heat the olive oil in a nonstick frying pan and add the streaky bacon. Fry until very crispy and blot dry on kitchen paper. Set aside. Once the potato is cooked, add the spring onions and sweetcorn to the soup. Bring back to a simmer to heat the corn through. Season to taste. Ladle the soup into bowls. Break the crispy rashers of bacon into shards and scatter over the soup along with the chopped chives. Garnish with lots of black pepper to serve. Now buy Clodagh’ s book In Minutes by Clodagh McKenna will be published by Kyle Books on 28 October, price £20. To preorder a copy for £17 until 7 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved