Saturday, August 25, 2012

Courgette and corn chowder + bacon and cheddar

  • Go to England and buy some proper cheddar.
  • Fry some smoked bacon til crispy. Make a bacon sandwich to keep you going. Save some of the bacon for your soup.
  • Fry spring onions and/or normal onion in the bacon fat, adding pepper, a bay leaf and some thyme. Save some of the green of the onion for the topping.
  • Decide if you want to chop or slice your courgette. Stick to your guns. Then add it to the pan.
  • Blend some milk and some sweetcorn in a food processor with salt, pepper and tabasco.
  • When your courgette is tasty (I waited til there was a little browning on some bits), add the milky concoction. Simmer gently for five or ten. Add more milk or cream if you wish.
  • Before serving, add some more corn, heat through then serve with the bacon, spring onion, and grated cheddar.

What did it taste like? Good. Savoury rice pudding. No really, it was delicious. But I guess in quick succession to the bacon sandwich, I shouldn't have expected it to compare. Nothing much in this world does. (Check back next year for 'A Bacon Sandwich A Week'.)

Tip: This is apparently the season for sweetcorn. But despite the abundance of shops and markets around here, I was unable to find fresh sweetcorn or even frozen. I was crushingly disappointed at having to resort to tinned, which despite being contrary to the very inspiration for this post, revealed this is a tasty dish you can make easily any time of year. I will endeavour to try it with the fresh stuff and see if I can taste the difference.


  1. What I wouldn't give for a bowl of this right now... and a bacon sandwich, of course.