Bacon, Potato, & Corn Chowder and Chipotle Corn Bread

In "google-ing" dinner ideas I came across Curtis Stone's Bacon, Potato and Corn Chowder recipe.  Knowing I had all of the ingredients and it sounded yummy and simple made this the perfect meal to make. 
This is the recipe:

·         4 rashers Short Cut Bacon, from the deli, cut into 1cm pieces

·         1 tsp Unsalted Coles Butter

·         1 medium Brown Onion, roughly chopped

·         2 cloves Garlic, finely chopped

·         2 sticks Celery, cut into 1cm pieces

·         2 sprigs Thyme

·         1/8 tsp MasterFoods Ground Cayenne Pepper

·         2 tsp Coles Plain Flour

·         1 cup Water

·         1 large Baby Potato, peeled, cut into 1cm cubes

·         3 cups Coles Milk

·         4 cobs Sweet Corn, kernels removed

·         1 tbsp Parsley, roughly chopped

1.    In a large heavy-based saucepan, cook the bacon over medium heat for about 2 minutes. Add the butter and cook for 1-2 minutes until melted and just golden.

2.    Add the onion and garlic and cook for about 4 minutes until the onion is soft.

3.    Add the celery, thyme and cayenne pepper and cook for 4 minutes, being careful not to colour the vegetables.

4.    Add the flour and stirring constantly, cook for about 2-3 minutes.

5.    Stir in the water and potato. Cook for 8 minutes, or until the potato is tender.

6.    Add the milk and corn to the pan and increase the heat to medium high. Bring to a simmer, stirring constantly.

7.    Once the soup has reached a rapid simmer, cook for 3 minutes or until the soup has thickened. Discard the thyme sprigs and season the soup to taste with salt and pepper.

8.    Ladle the soup into four bowls, garnish with parsley and serve.

 I had one small portion of ribs leftover from last night so I just chopped it very small and added it with the bacon.

 

 

 I didn't have regular potatoes so I just used baby potatoes and cut them all similar in size.

 

 We added 3 cups of frozen corn.

 Jeff thought cornbread with go nicely with the soup so we decided to added chipotle and cilantro to it and make it a bit more interesting.

 Normally you may want to de-seed the chipotle peppers but Jeff and I really like spice so I left the seeds.

I chopped a handful of cilantro.

 I used olive oil instead of melted butter.

 I baked this on 400F for exactly 25 minutes.

 This is a new found activity that keeps Aubrey busy for a good hour.  She loves playing in the water!

 

 We were having a cooking dance party; we turned up Songza and had a blast!

 

 After a taste test I decided it needed a dash of chipotle tabasco and sea salt and cracked pepper.

 Dinner is all ready to go!  That whole process took less than an hour.  Now the soup can just simmer on low until we're ready to eat.