Corn Chowder...recipe by Winsome

1 tbsp olive oil

3 rashers bacon, chopped

1 onion, roughly chopped

2 large potatoes, diced

1.5L chicken stock (i used the liquid stock from the supermarket)

3 cups corn kernels (i used frozen)

coriander leaves - to serve

finely sliced spring onion - to serve (i didn't use this and it was still delicious)

Fry the bacon rashers in olive oil in the pan you are going to make the soup in until crispy.

Remove with a slotted spoon and set aside on a plate.

Fry the onion with freshly ground salt and pepper, until the onion is soft but not coloured - approximately 5-6 minutes.

Add the potatoes and stock. Bring to the boil. Simmer for about 5 minutes.

Add the corn and cook for another 5 minutes or until the potato and the corn are both tender.

Puree half of the soup and return to the pan.

Bring back to the boil, and serve scattered with coriander and spring onions.

Grublover comment
This was so delicious!! my photo doesn't really do it justice, but it is great. Really light, but definitely filling because of the potato. It is a nice hearty soup for a summer night (it is probably still 30 degrees here and was up to 38 today).