Miso Maple Bacon Chowder

A cross between pea and ham soup with corn chowder plus an Asian twist!

Serves 4

2 tbsp. olive oil
400g unsmoked bacon lardons, diced
2 medium red onions, finely diced
2 tsp My Secret Kitchen Maple Caramel Sauce
1 tbsp. plain flour
325g baby new potatoes, washed & cut into 1/8 (skins on)
1 litre vegetable or ham stock
100g baby corn, sliced
75g frozen peas
4 tbsp. My Secret Kitchen Miso Dressing with Ginger
150ml double cream
Freshly ground black pepper, to taste

Heat the olive oil in a large pan and sauté the bacon until starting to brown and crisp at the edges. Add the onion and continue to sauté until the onions are brown and caramelised. Add the Maple Caramel Sauce & stir in the flour to pick up all the juices and cook for 4 minutes. Then add the potatoes along with the stock. Bring to a boil, cover and simmer gently for 20 minutes or until the potatoes are cooked through. Add the corn, peas and Miso Dressing with Ginger before slowly adding the cream and cook for a further 4 - 5 minutes. Serve with smoky aubergine 'toasts' and freshly ground black pepper.