2 large Russet potatoes, diced(about half a centimeter cubed)
30 grams unsalted butter(1 oz/2 tablespoons)
6 slices thick cut bacon
1 medium onion, chopped
2 cloves garlic, chopped
1 small red pepper, diced
3 sprigs fresh thyme
A large pinch of powdered sage
1 bay leaf
30 grams multi-purpose flour(1 oz/2 tablespoons)
10 grams curry powder(.3 oz/2 teaspoons) – see note 2
1 can corn(432 grams/15.25 oz), drained
500 cc chicken stock(2 cups)
250 cc heavy cream(1 cup)
5 grams red wine vinegar(1 tablespoon)
Sea salt and freshly ground black pepper
- Peel and dice the potatoes and then boil them for 3 minutes. Then drain them and set aside.
- Add the butter to a large casserole dish under medium heat. Then add the bacon and cook until it is crispy. Take the bacon out of the dish and set aside on kitchen paper, leaving the oil in the casserole dish. Break the bacon up into “bits”.
- Turn the heat up to medium and add the onions, garlic and pepper to the dish. Sauté until the onions are translucent, about 4 minutes.
- Add the thyme,sage and bay leaf, stir, adding salt and pepper and then add the flour and curry powder and cook for a further 2 minutes stirring occasionally.
- Add the chicken stock, corn, cream and vinegar and bring to a simmer.
- Cover and simmer until the potato is cooked, 20 – 25 minutes. Check that the potatoes have cooked.
- Taste and add salt and pepper as required.
- Serve into individual bowls and top with bacon bits.
- Prepare all the ingredients before you start. I.e. Get everything ready before you start.
- If you like spicy curry use Madras, otherwise use mild.