Corn Chowder

1. Fry the diced bacon until crisp and set some aside for serving.

2. Add the finely chopped onion to the fat and sweat until translucent.

3. Sprinkle over the flour, then pour in the milk and stir until smooth.

4. Add the diced potato and thyme, and cook for 15 minutes.

5. Add the sweetcorn and cream, and simmer for another 8 minutes.

6. Blend a third of the soup to make it creamy but still chunky. Finish with the butter, salt and pepper.

Tip: Scatter the reserved bacon over each bowl at the table – that keeps it crisp.