Sweetcorn, bacon and wild rice chowder

Method

1. Rinse the wild rice in a sieve, tip into a saucepan with 1 litre cold water and a pinch of salt and bring to the boil. Simmer, uncovered, for 40-45 minutes until the grains have split open and are tender but still chewy. Drain well.

2. Meanwhile, stand each cob upright in a wide bowl and slice down the sides to remove the kernels. Run the back of the knife down the bare cobs to scrape out the milky juice, then snap each cob in half and set aside.

3. Put the lardons in a large, heavy-based saucepan or 24cm casserole over a medium heat and cook for 6-8 minutes, stirring, until the fat has run and the bacon is crisp and golden. Lift out a third with a slotted spoon and set aside for serving.

4. Add the butter, onion and celery to the pan and cook gently for 8-10 minutes until soft but not coloured. Stir in the garlic and thyme for 1 minute, then the flour for 1 minute more.

5. Gradually pour in the stock, stirring all the time so no lumps form, then add the milk, potatoes and the halved cobs. Bring to a gentle simmer and cook for 12-15 minutes until the potatoes are tender when pierced with a knife.

6. Lift out and discard the cobs. Add the kernels and their juice and simmer for 5 minutes until tender. Ladle about 500ml of the chowder into a jug and blend until smooth with a stick blender, then stir it back into the pan to thicken.

7. Stir in the cream and drained wild rice and heat for 2-3 minutes until steaming hot. Taste and season with salt and black pepper, loosening with a splash of water if it is too thick. Ladle into bowls and scatter over the reserved bacon, the chives and plenty of black pepper.

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