Creamy bacon & corn chowder with crusty ciabatta bread

Prep Time: 10

Cook Time: 34

Total Time: 40

Servings people

Appliance/Function:

Roughly chop 250 g bacon. Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the bacon and cook for 3-4 minutes, or until golden and crispy. Transfer onto a paper towel-lined plate. Reserve the pot.

Peel and mince 2 cloves garlic. Peel and dice 1 brown onion. Peel and dice 600 g potatoes into 1cm cubes. Heat 1 tbsp olive oil in the reserved pot on medium heat. Add the garlic and onion and cook for 2-3 minutes until translucent. Add 2 tbsp olive oil and ¼ cup flour, and whisk it in then gradually add 2 cups chicken stock and 2 cups milk. Add the potatoes, put the lid on the pot and reduce the heat to low. Simmer for 25 minutes or until the potato is tender. Preheat the oven on the grill function.

Meanwhile, slice 1 ciabatta loaf. Lay the ciabatta slices on an oven tray and drizzle both sides with 1 tbsp olive oil. Grill in the oven for 2-3 minutes, until golden and toasted, then turn over to toast the other side for 2-3 minutes.

Remove the lid, add 2 cups frozen corn and cook for 5 minutes. Then stir through ½ cup sour cream and ¾ of the bacon. Season to taste with salt and pepper.

Divide the creamy bacon and corn chowder between bowls and garnish with the remaining bacon. Serve with the crusty ciabatta bread on the side for dipping in the chowder.