CORN CHOWDER
- 2 tablespoons margarine
- 1 medium onion, chopped
- 2 tablespoons crushed garlic
- 2 tins cream sweetcorn
- 1 tin corn in brine, drained
- ½ tin tomato puree
- 1 packet diced bacon
- 1 block veggie stock in 500 ml boiling water
- 1 teaspoon salt
- 1 teaspoon sugar
- black pepper, to taste
In a large pot add margarine, onion and garlic. Fry till soft and translucent.
Add bacon and fry till lightly browned.
Add the rest of the ingredients and boil for 2 – 3 minutes.
Turn down the heat and simmer for 40 – 45 minutes.
Serve.
Recipe: Monique Dunhin
Photo: Cecil Dunhim
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