Corn Chowder

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1 onion

6 rashers bacon

30 g butter

750 g potatoes (4 medium), peeled and cut into small cubes

2 cups chicken stock

440g can creamed corn Edgel is best

1.5 cups milk

Chop onion and bacon

Melt butter in large pan, add onion and bacon. Stir over medium heat for 3-5 minutes or until lightly golden. Add a little black pepper if desired.

Add potato and stock; bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes.

Stir in creamed corn and milk. 

Simmer, uncovered, stirring occasionally to prevent sticking for 10 minutes or until potato is tender and chowder has thickened.

Serves 4

Thanks Mike, like the sound of it, may well give it a try over the next few days, my kind of cooking, pretty hard to go wrong.

Put it together last PM, easy and very tasty, nice light evening meal.

Plenty left over for a few more evenings as well, may have to freeeze some of it.

Glad you enjoyed it :)

It may not freeze too well as the potatoe may break down and go a bit mushy - try it and see.