- Cook bacon in a large pan until crisp, about 6 minutes. Drain on paper towels.
- Heat oil in same pan over medium heat. Add onion; sauté until softened, 5 minutes. Add the potato and stock; simmer, partially covered, until potato is tender, about 20 minutes. Stir in corn. Simmer 5 minutes.
- Place half the potato and corn with a little liquid in a food processor. Purée. Return to saucepan. Add capsicum, milk and salt. Cover and simmer for 10 minutes.
- Finely chop the bacon. Stir into chowder with the chillies. Heat through and serve.
on the menu
Kick-start a barbecue or Tex-Mex-style meal with a cup of this satisfying corn chowder. For added flavour, top it with sprigs of coriander.
To make the Creamy Greens Soup for vegetarians, replace the chicken stock with vegetable stock. A salt-reduced variety is best. Alternatively, omit salt from the recipe. This soup has plenty of flavour without it.