Corn Chowder

Method

1. Put 20 g of chopped streaky bacon into a small heavy saucepan over medium-low heat and let it render slowly for 5 minutes, stirring, until the fat has run and the strips are crisp and browned. Lift the bacon out with a slotted spoon onto kitchen paper, leaving the fat in the pan.
2. Add 1 tsp of butter to the bacon fat, then 0.5 finely diced small onion and 1 stick of finely diced celery. Cook over low heat for 5 minutes, stirring often, until soft and translucent but not coloured — browning would spoil the pale, sweet character of the chowder.
3. Sprinkle in 1 tsp of plain flour and stir for 1 minute to cook out the raw taste. Pour in 100 ml of chicken stock a little at a time, whisking smooth, then 100 ml of whole milk. Add 90 g of diced potato, 1 bay leaf and 1 sprig of thyme.