5 slices of bacon; 3 corn on the cob (or the same amount of frozen corn); 500 ml chicken stock; 200 ml cream (22%); 1 potato; 1 onion; 1 tbsp corn flour; 1 tbsp pork lard; 2 dry peppers (ancho chillis); lime juice (optional); thyme; salt
Bacon Chili Corn Chowder
Break the peppers, remove any seeds and warm them in a dry frying pan. Pour in ¼ cup of boiling water and leave to stand for half an hour. Meanwhile cook the bacon on a low heat until the fat runs and it’s crispy. Remove it from the pan and drain it on some kitchen paper. Remove the sweetcorn from the cob. Place the pepper with the juices, a handful of sweetcorn and two ladlefuls of stock in a blender and mix it into a smooth paste. Soften the finely chopped onion in a spoonful of oil in the same pan used to fry the bacon. Add the flour and fry for a minute. Add the pepper mixture, thyme, and bring it to the boil. Add the potato chopped into cubes, the sweetcorn, and the remaining stock. Bring it to the boil and cook for 20 minutes on a medium heat. If you wish to make the soup a little thicker you can mash some of the potato with a potato masher. Remove the thyme and add the cream. Sprinkle the chowder with half the bacon chips and heat through. Remove from the heat, season well and leave to stand with a lid on for 10 minutes. Serve sprinkled with the remaining bacon bits and a drizzle of lime.