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Corn and bacon chowder

Agreement : Chardonnay La Côte


  • 6 slices bacon, chopped

  • 1 onion, chopped

  • 3 garlic cloves, chopped

  • 1 stalk celery, chopped

  • 1 carrot, chopped

  • 3 sprigs fresh thyme

  • 2 boiled potatoes, cut into 2-centimetre cubes

  • 12 sweet corn cobs boiled for 10 minutes and then shelled

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 4 cups warm milk

  • Green onions

  • Salt and pepper

Brown the bacon pieces in a large pot. When cooked through, place on paper towels.

Leave the fat and drop in the onion, garlic, carrot and celery with the fresh thyme for 6-7 minutes.

Add butter and melt. Add flour and cook for 2-3 minutes over medium heat, stirring to prevent sticking. Gradually add milk, stirring constantly. Add corn, saving 1/2 cup for decoration.

Simmer for 10 minutes and add the potatoes.

Adjust the seasoning and serve in bowls, using the bacon and leftover corn as a garnish with chopped green onions. Enjoy with a glass of La Côte Chardonnay.




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