Cauliflower-Corn Chowder With Bacon & Chive Pancakes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A nice soup for a cold day. Ingredients:
20 g butter |
2 medium yellow onions, chopped coarsely |
2 tablespoons plain flour |
1 kg cauliflower, chopped coarsely |
6 cups chicken stock |
1 (420 g) can creamed corn |
2 bacon, rashers chopped finely |
110 g self-raising flour |
2 eggs, beaten lightly |
125 ml milk |
2 tablespoons finely chopped chives |
Directions:
1. Heat butter in a large pan; cook onion, stirring until soft.
2. Add flour; cook, stirring 1 minute.
3. Add cauliflower and stock, bring to boil; simmer, covered about 30 minutes or until cauliflower is soft.
4. Blend or process the mixture, in batches until puréed.
5. Return chowder to pan, stir in the corn; stir until hot.
6. Serve with the Pancakes.
7. BACON & CHIVE PANCAKES: Cook bacon, stirring in a medium heated pan until browned and crisp, drain on absorbent paper.
8. Place the flour in a bowl and gradually whisk in combined eggs and milk until mixture is smooth; stir in the bacon and chives.
9. Reheat the same pan the bacon was cooked in and pour in 1/4 cup of batter for each pancake, cook until browned lightly on each side.
10. Repeat until all batter is used.
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