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Judith's Corn Chowder (Soup)

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Servings 4 people

Ingredients
  

  • 50 g Butter melted in large pot
  • ⅔ Large rashers of bacon diced
  • 3 Onions peeled and sliced and chopped roughly
  • 3  medium to large potatoes, peeled and diced (small)
  • 3 cups chicken stock
  • 1 cup milk
  • 1 rind of half lemon
  • 2 tbsp Cream(optional)
  • 300-320 g can of creamed corn
  • 1 tbsp minced garlic
  • 1 tbsp dried thyme or sage
  • 2 tbsp fresh parsley chopped finely(this can be tossed with one tblspn of parmesan cheese)
  • Salt and black pepper to taste

Instructions
 

  • Over low heat add bacon, onions, dry herbs, garlic and potatoes to melted butter in pot. Stir a few times to stop the ingredients from sticking to pot
  • Add stock and creamed corn
  • Cover and simmer 15mins
  • Scoop out half cup of potatoes and puree and add to soup. This will thicken the soup without using flour
  • Add enough milk to thin the soup and  cook for another 3mins
  • Season to taste
  • Turn off heat, stir through cream, sprinkle parsley on top and stir gently to fold
  • Put lid on pot to steep soup 1min