Recipe for Bacon and Sweetcorn Chowder 
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Yield:
4
Ingredients:
Amount Ingredient
100 gm streaky bacon rashers rinded and diced
50 gm butter
1 med onion peeled and sliced
1 med leek peeled and sliced
2 stk celery sliced
2 med carrots peeled and thinly sliced
300 ml chicken stock
225 gm potatoes peeled and diced
425 gm can sweetcorn kernels drained
450 ml milk
salt
freshly ground black pepper
1 pch cayenne
6 tbl double cream
Instructions:
Instructions: Fry the bacon in half the butter over moderate heat for 23 minutes.

Add the onion leek celery and carrot stir well and cook for 4 minutes.

Pour on the stock bring to the boil and add the potatoes.

Return the stock to the boil cover the pan and simmer for 20 minutes.

Add the sweetcorn and milk and bring to simmering point. Simmer for 3 minutes and add salt pepper and cayenne.

Stir in the cream and allow just to heat through then stir in the remaining butter.

Garnish with the parsley and serve very hot.

Serve with plenty of hot crusty rolls.

Serves 4

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