Corn chowder, late summer

Ingredients

• 4 corn cobs
• 4 rashers streaky bacon
• 1 onion, diced
• 2 potatoes, cubed
• 600ml milk
• 1 bay leaf
• Chives, to finish

Method

1. Strip the kernels from the cobs. Put the stripped cobs into the milk with the bay and warm gently for 20 minutes, then discard them.
2. Crisp the bacon in a dry pan, lift it out, and cook the onion in the fat until soft.
3. Add the potatoes and the infused milk. Simmer 15 minutes, until the potato gives.
4. Add the corn for the last 3 minutes only. Blend a ladleful and stir it back in to thicken.
5. Top with the bacon and chives.