 
NOTICE: Cook time may vary depending on quantities requested.
|
| 6 |
slices bacon, chopped |
6 |
| 1 tbsp |
Lactantia Butter |
15mL |
| 1 |
small sweet onion, chopped |
1 |
| 1 |
clove garlic, chopped |
1 |
| 1 |
potato, peeled and coarsely chopped |
1 |
| 3 cups |
chicken stock |
750mL |
| 1 cup |
Astro Plain Yogourt |
250mL |
| 4 |
cups corn |
1L |
| 1 |
red pepper, diced |
1 |
| 1 1/4 cup |
chopped fresh parsley |
310mL |
| |
pinch of cayenne salt and pepper |
PREPARATION
1. In a large pot, saute bacon over medium high heat until crisp and brown. Using a slotted spoon, transfer bacon to paper towels to drain. Reserve.
2. butter, onion, garlic, cayenne and salt and pepper. Saute 5-7 minutes, or until onions are soft and translucent.
3. Add potato and stock and simmer for 15-20 minutes, uncovered, or until potatoes are tender. Add 2 cups corn and stir to combine.
4. Remove from heat and puree soup. Return soup to pot and add remaining 2 cups of corn, diced peppers, yogourt and parsley.
5. Bring chowder to simmer, thinning with more stock if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon.
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