Corn chowder with a homemade chilli cracker

Fry the pancetta in a large saucepan over medium heat until golden and crisp. Remove the pancetta and set aside, leaving the fat in the pan.

Add the onion and celery to the pan and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.

Stir in the cornflour and cook for 1 minute, then gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly.

Add the sweetcorn and thyme, and cook for 5 minutes, or until the corn is tender. Stir in the cheddar cheese until melted.

Season to taste and stir in the crispy pancetta.

Meanwhile, make the chilli cracker. Preheat the oven to 180°C/gas mark 4.

In a bowl, rub the flour, chilli powder, smoked paprika, butter and salt together until it resembles breadcrumbs.

Roll out the mixture on a lightly floured surface to about 3mm thick. Cut into squares or desired shapes.

Bake for 10-12 minutes, or until golden and crisp.

Serve the chowder hot, with a chilli cracker on the side.