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Ingredients

 1 tbsp butter
 1 onion, finely chopped
 125 g bacon, diced
 2 tbsp flour
 1 ½ cups milk
 1 cup chicken stock
 500 g frozen corn kernels
 250 g potatoes, peeled and diced
 2 tbsp lemon thyme leaves

Method

1

Melt butter in a large saucepan over medium heat. Add onion and bacon. Cook for 3 to 4 minutes or until onion is tender. Add flour, stirring constantly. Cook, stirring, for 1 minute. Combine milk and stock. Slowly add to bacon mixture, stirring until well combined.

2

Bring to the boil, stirring occasionally. Add corn, potatoes, thyme, and salt and pepper. Return to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until thickened and heated through. Season with salt and pepper. Serve.

Ingredients

 1 tbsp butter
 1 onion, finely chopped
 125 g bacon, diced
 2 tbsp flour
 1 ½ cups milk
 1 cup chicken stock
 500 g frozen corn kernels
 250 g potatoes, peeled and diced
 2 tbsp lemon thyme leaves

Directions

1

Melt butter in a large saucepan over medium heat. Add onion and bacon. Cook for 3 to 4 minutes or until onion is tender. Add flour, stirring constantly. Cook, stirring, for 1 minute. Combine milk and stock. Slowly add to bacon mixture, stirring until well combined.

2

Bring to the boil, stirring occasionally. Add corn, potatoes, thyme, and salt and pepper. Return to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until thickened and heated through. Season with salt and pepper. Serve.

Corn Chowder