250g shoulder bacon, cubed
500ml milk
1 whole onion
4 cloves
6 peppercorns
1 bayleaf
25g flour
4 onions, diced
packet frozen sweet corn kernels
4 potatoes, diced
salt & black pepper
1 Tbs parsley, finely chopped
Place bacon in slow cooker. In separate pan bring milk, whole onion, cloves, peppercorns & bayleaf to boil. Infuse 10 mins. Strain milk, remove onion & herns & melt butter in hot pan. Blend in flour & gradually add milk. Add diced onion, sweetcorn & potatoes. Pour into slow cooker, season, cover & cook on high 5-6 hours.