Tasty Planner - Recipe - Shrimp and Sweet Corn Chowder by John Oliver

Instructions

Prepare the Chowder:
Cut the ends off the leeks, quarter lengthways, wash under running water and slice across thinly. Peelpotatoes and chop into 1 inch chunks. Pour the chicken broth into a saucepan and bring to a boil.

Cook the Chowder:
Put a large casserole-type pan on high heat add a drizzle of olive oil. Slice your bacon and add to pan. Cook until golden and realy crispy, letting all the fat and flavor cook out into the pan. Using tongs remove and transfer the bacon to a plate, leaving the fat in the pan. Add leeks and potatoes to pan and give them a good stir. Cook 5 minutes, until the leek has softened. Add the corn and shrimp, and pour the hot broth into the pan with the cream. Add a good pinch of salt and pepper. Bring to a boil and simmer for 10 minutes. Meanwhile, halve and seed and finely chop the chile. Roughly break up the crackers and plate them next to your bacon. Take the soup off the heat and use hand blender to gently whiz it up until you have a smoth but slightly chunky texture. Season to taste. Drizzle with extra virgin oliver oil and sprinkle with crackers, bacon, and chille to serve.