Colder weather calls for soup – warm, hearty and an ideal way to keep your vegetable quota up. This delicious corn chowder ticks all the boxes and doesn’t require any fancy ingredients. Enjoy for lunch or dinner.
- 3 strips sliced bacon, diced
- 1kg yellow/white corn kernels, either fresh or frozen
- 1 medium red capsicum, diced
- 1 medium green capsicum, diced
- 1 medium onion, diced
- 1 large potato, diced
- 4 cups milk
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
Pre-heat a large soup pot. Add the bacon and cook until the fat renders. Add the onions with the red and green capsicum. Cook until tender. Add the corn, diced potato, milk and thyme with a good sprinkle of salt and pepper. Bring to a boil and reduce to a simmer. Simmer for 30 – 40 minutes, or until potatoes are very tender.