Corn and Bacon Chowder

Corn and Bacon Chowder recipe
The corn and bacon chowder recipe is a quick and easy way to make a tasty meal, the ingredients below allows you to serve 4.

Ingredients:
75 g (3 oz) streaky bacon, rinded and chopped.
1 medium onion, chopped.
450 g (1 lb) potatoes, peeled and diced.
225 g (8 oz) frozen sweetcorn.
450 ml (3/4 pint) chicken stock.
450 ml (3/4 pint) fresh milk.
chopped parsley.

Method:
1. Place the bacon in a non-stick pan and cook for 2 minutes- Drain off excess fat.
2. Add the onion, potatoes, sweetcorn and stock. Bring to the boil, cover and simmer for 10 minutes.
3. In a blender place half of the vegetables and the liquid from the soup and blend until smooth.
4. Pour back into the pan with the remaining vegetables, add the milk and reheat without boiling. Serve sprinkled with parsley.

Find this recipe and more at Cook it Simply.

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Beer Cheese Soup

Beer Cheese Soup
What else can you ask for? Food and beer mixed in to one, and a little imagination you get beer cheese soup.

Ingredients:
1 tablespoon margarine.
1/2 cup chopped onion.
1/2 teaspoon minced garlic.
1 teaspoon Worcestershire sauce.
1 (12 fluid ounce) can or bottle light beer.
1 (14.5 ounce) can chicken broth.
3 tablespoons cornstarch.
2 cups half-and-half.
2 cups shredded sharp Cheddar cheese.

Method:
1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol.
2. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
3. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
4. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts.,BR> 5. Stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes.
6. Serve garnished with bacon bits.

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