Cauliflower-Corn Chowder With Bacon & Chive Pancakes

A nice soup for a cold day.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 20  g butter
• 2  medium yellow onions, chopped coarsely
• 2  tablespoons plain flour
• 1  kg cauliflower, chopped coarsely
• 6  cups  chicken stock
• 1 (420 g) can  creamed corn

• Bacon and Chive Pancakes

• 2  bacon, rashers chopped finely
• 110  g self-raising flour
• 2  eggs, beaten lightly
• 125  ml milk
• 2  tablespoons  finely chopped chives

Directions

1. Heat butter in a large pan; cook onion, stirring until soft.
2. Add flour; cook, stirring 1 minute.
3. Add cauliflower and stock, bring to boil; simmer, covered about 30 minutes or until cauliflower is soft.
4. Blend or process the mixture, in batches until puréed.
5. Return chowder to pan, stir in the corn; stir until hot.
6. Serve with the Pancakes.
7. BACON & CHIVE PANCAKES: Cook bacon, stirring in a medium heated pan until browned and crisp, drain on absorbent paper.
8. Place the flour in a bowl and gradually whisk in combined eggs and milk until mixture is smooth; stir in the bacon and chives.
9. Reheat the same pan the bacon was cooked in and pour in 1/4 cup of batter for each pancake, cook until browned lightly on each side.
10. Repeat until all batter is used.