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Friday, October 29, 2010

Yesterdays Tea

Corn And Bacon Chowder


serves 4

75 g (3 oz) streaky bacon, rinded and chopped
1 medium onion, chopped
450 g (1 lb) potatoes, peeled and diced
225 g (8 oz) frozen sweetcorn
450 ml (3/4 pint) chicken stock
450 ml (3/4 pint) fresh milk
chopped parsley


1. Place the bacon in a non-stick pan and cook for 2 minutes- Drain off excess fat.

2. Add the onion potatoes, sweetcorn and stock. Bring to the boil, cover and simmer for 10 minutes.

3. In a blender or liquidiser place half of the vegetables and the liquid from the soup and blend until smooth.

4. Pour back into the pan with the remaining vegetables, add the milk and reheat without boiling. Serve sprinkled with parsley.

Nice and simple ..though I did have to make something completely different for Dan as no way would he eat this! He had an omelet with bacon and cheese.

Homemade ciabatta bread.

They all liked that.

Followed by coconut /chocolate cake..none left!

Photos taken for a scrapbook page.

Love Soojay xxx

1 comment:

Muckyfingers said...

Good god that cake looks amazing! xx