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Creamy Sweetcorn Chowder


6 spring onions
2 rashers of bacon
2 tablespoon butter
2 tablespoon flour
3 cups chicken stock
1/2 cup cream
2 x 430g cans cream-style corn

Slice onions finely. De-rind and chop the bacon. Melt butter in a large saucepan. Add spring onions and bacon and cook until the onions are soft. Stir in the flour and cook until frothy. Gradually add chicken stock, stirring until mixture boils and thickens. Add undrained corn. Re-heat until boiling. Remove from the heat and stir in the cream. (Low fat cream can be used.)




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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