Fresh-Corn, Potato and Bacon Chowder (6 Servings)

Cut kernels off 4 ears of corn and keep the bare cobs. Cube 600g potatoes to about 1cm, and chop 1 onion, 1 garlic clove and 180ml scallion greens.

Heat a deep pot over medium-high. Add 5g butter and 250g bacon, cook until completely cooked and golden, transfer bacon to a clean plate, and retain the drippings.

Reduce to medium, add 30g butter, onion and garlic, and cook 2–3 minutes until softened.

Stir in 75ml (5 tbsp) flour continuously for about one minute to make a roux.

Whisk in 480ml chicken broth gradually, then add 720ml milk, 600g potatoes, 2 thyme sprigs, 1 bay leaf and corn cobs. Cover and simmer about 25 minutes until potatoes are tender.

Use tongs to remove and discard the hot corn cobs, thyme stems and bay leaf.

Add all corn kernels, simmer about 5 more minutes and stir gently so softened potatoes thicken the soup.

Stir in 180ml cream, three-quarters of the cooked bacon and scallions and 1.25ml pepper; heat thoroughly. Taste, adding up to 2.5ml salt only if needed.

Serve in six bowls topped with remaining bacon and scallions. Chill leftovers in shallow containers at 4°C or below within two hours, use within 3–4 days and reheat to 74°C.