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Corn and bacon chowder

Agreement : Chardonnay La Côte

Ingredients :

  • 6 slices of bacon, chopped

  • 1 onion, chopped

  • 3 cloves of garlic, chopped

  • 1 stalk of celery, chopped

  • 1 carrot, chopped

  • 3 sprigs of fresh thyme

  • 2 boiled potatoes in 2 cm cubes

  • 12 cobs of sweet corn boiled for 10 minutes and then shucked

  • 3 tablespoons of butter

  • 3 tablespoons of flour

  • 4 cups of warm milk

  • Green onions

  • Salt and pepper

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

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

Add the butter and melt. Add the flour and cook for 2-3 minutes over medium heat, stirring to prevent sticking to the bottom. Gradually add the milk while stirring. Add the 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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