Corn Chowder

Ingredients

• 1 tbsp butter
  
• 100 gm diced pancetta
• 30 gm chorizo, thinly sliced
  
• 1 medium onion, chopped
  
• 2 celery sticks, trimmed and chopped
  
• 2 pints chicken stock
• 4 cobs of corn
• 2 medium or one large floury potato (e.g. Maris Piper), diced
  
• 1 tsp salt
• freshly ground black pepper
• 60 ml double cream
  

Method

1. Melt the butter in a large pan.
2. Add the diced pancetta, onion and celery; place a lid on top and heat until soft.
3. Add the stock and bring to the boil.
4. Slice the corn kernels off the cobs by holding them vertically and slicing down the side with a sharp knife.
5. Leave the kernels to one side for the moment and add the inners of the cobs and the potatoes to the pan.
6. Simmer for 15 minutes until the potato is cooked.
7. While this is happening, dry-fry the chorizo slices to serve on the side.
8. Lift out the cobs with a tongs and discard them.
9. Add the corn kernels, salt and plenty of black pepper.
10. Simmer for another 5 minutes.
11. Remove from the heat and apply a hand blender to create a smooth soup.
12. Reheat and stir in the cream.