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Ingredients
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4 bacon rashers, cut into 1cm pieces
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2 tablespoons olive oil
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2 French shallots, finely chopped
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2 celery sticks, finely chopped
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40g (1/4 cup) plain flour
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1L (4 cups) Massel chicken style liquid stock
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2 (about 400g) Red Delight potatoes, peeled, coarsely chopped
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1 1/2 teaspoons chopped fresh thyme
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3 sweet corncobs, kernels removed
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350g broccoli, cut into small florets
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250ml (1 cup) milk
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60ml (1/4 cup) pouring cream
Method
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1Cook 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.
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2Heat 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.
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3Add 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.
Source: taste.com.au
