Winter is officially here. A filling chowder will hit the spot on these chilly evenings.
1 onion or leek
1 cup water
2 teaspoons instant bacon stock (optional)
50 grams butter
3 tablespoons flour
450gram tin whole-kernel corn
1 cup milk
Scrub the carrot and potato, then cut into cubes. Put the water, carrot, potato, onion or leek into a pot.
Cook for 10 minutes or until the potato is tender. Stir in the bacon stock.
In another pot, melt the butter, add the flour and make a sauce. Using the corn liquid made up to two cups with the milk.
Stir the sauce into the cooked vegetables. Mash or puree if desired, then add the corn.Reheat until the corn is hot.
Optional: Sprinkle with grated cheese.
Serve with toast or crisp bread rolls for a complete meal.