Though chowders are intimately associated with New England, and many believe them to be an American dish they probably originated in Cornwall, where milk-based soups thickened with potatoes and a flour and butter roux are still made today (even Scottish cullen skink is a dish of the chowder type). Whatever it's origin, a chowder is a classic warming soup and this bacon, sweetcorn and chicken stock version is quick to make and ideal for warming you up on a cold winter's day.
Pressure Cooker Corn and Bacon Chowder RecipeServes: 4–6
Ingredients:25g (1 oz) butter
1 large onion, chopped
125g bacon, rinds removed and meat chopped
1 large potato, diced
227g (8 oz) packet of frozen sweetcorn
600ml (2 1/2 cups) chicken stock
600ml (2 1/2 cups) milk
2 tbsp fresh parsley, chopped
75g Cheddar cheese, grated
salt and freshly-ground black pepper, to taste
fresh parsley, chopped, to garnish
Method:Melt the butter in the base of your pressure cooker. Add the onion and the bacon and fry gently for about 5 minutes, or until soft and translucent but not coloured.
Now add the potato, sweetcorn, stock and season to taste with salt and black pepper. Secure the lid on the pressure cooker, bring to full pressure on high heat then stabilize the pressure and cook for 4 minutes. Take off the heat and allow the pressure to reduce naturally at room temperature before opening the cooker.
Stir in the milk, chopped parsley and grated Cheddar cheese at this point. Heat gently (do not boil) until the cheese has melted then adjust the seasonings to taste.
Turn the soup into a warmed tureen, sprinkle over the chopped parsley to garnish and serve.