Ingredients
- 2 cloves garlic
- 2 potatoes
- 2 red onions
- 400 g of corn
- 50g butter
- 3 sprigs of parsley
- 80 cl of vegetable broth
- 20 cl of whole liquid cream
- 8 slices of bacon
Preparation
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Peel and chop the garlic cloves. Peel and cut the potatoes and onions into small cubes. Drain the corn.
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In a frying pan, brown the onions in the butter for 5 minutes, then add the chopped garlic and continue cooking for 2 minutes. Add the potato cubes, corn and parsley, then add the broth. Add salt and pepper. Cook over low heat for 20 minutes, then add the cream and continue cooking for 5 minutes.
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Meanwhile, in a pan over high heat, grill the bacon slices. Serve the chowder hot with the grilled bacon slices.
