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Clover Smokey Chowder

Clover 25 Sept

Clover Smokey Chowder

2T Clover butter, plus 2T extra
2T olive oil
250g steak bacon, roughly chopped
300g leeks, roughly chopped and washed
5 cloves garlic
2 X 400g cans of sweetcorn, drained
2 potatoes, peeled and roughly chopped and par cooked
1t dried thyme
1 litre Clover care
1 litre chicken stock
2T cake flour
Salt and freshly ground black pepper

Heat 2T butter and the canola oil together before cooking the bacon and leeks together until the leeks are soft and translucent.
Add the garlic and sweet corn and cook for 5 minutes before adding the potato, thyme, milk and stock and bringing to a simmer.
Mix the remaining butter together with the flour to form a paste. Stir the paste through the chowder and bring to a simmer again to thicken. Season with salt and freshly ground black pepper before serving.

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