Ingredients
• 4 bacon rashers, cut into 1cm pieces
• 2 tbs olive oil
• 2 French shallots, finely chopped
• 2 celery sticks, finely chopped
• 40g (1/4 cup) plain flour
• 1L (4 cups) chicken stock
• 2 (about 400g) Red Delight potatoes, peeled, coarsely chopped
• 1 1/2 tsp chopped fresh thyme
• 3 sweet corncobs, kernels removed
• 350g broccoli, cut into small florets
• 250ml (1 cup) milk
• 60ml (1/4 cup) pouring cream
Method
Step 1
Cook the bacon, stirring occasionally, in a heavy-based saucepan over medium-high heat for 3 minutes or until slightly crisp. Transfer to a plate lined with paper towel.
Step 2
Heat the oil in the pan over medium heat. Cook shallot and celery, stirring occasionally, for 5 minutes or until soft. Add flour and cook, stirring, for 1 minute or until thick. Remove from heat. Gradually stir in stock until combined. Place over medium heat. Bring to the boil, stirring occasionally.
Step 3
Add potato and thyme. Cook, stirring occasionally, for 10-12 minutes or until potato is just tender. Add corn, broccoli, milk and cream. Cook for 3-5 minutes or until the vegetables are just tender. Stir in the bacon and season with pepper.
