Smoky Corn Chowder with Spelt and Wholemeal Bread

FOR A 4-5 LITRE SLOW COOKER. SERVES 6

This creamy chowder is thick and rich with the sweetness of corn, smoky goodness of the ham hock and hearty potatoes. A swirl of bright, bold and colourful harissa adds a touch of heat at serving time (see page). The chowder is delicious served with thick-cut slices of rustic spelt and wholemeal bread.

For the Soup

700g smoked ham hock, approximately

600g potatoes, peeled and cut into 1cm cubes

2 onions, diced

400ml chicken stock or water

400g tin creamed corn

400g tin corn kernels, drained (or 1 cup fresh or thawed frozen corn kernels)

2 sticks celery, sliced

For the Spelt and Wholemeal Bread

2 cups plain white flour 1 cup spelt flour

1 cup wholemeal flour

3 level teaspoons instant dried yeast

2 teaspoons salt

3 teaspoons sugar

2 tablespoons light olive oil

1½ cups warm water, approximately

To make the soup, place all the ingredients into the slow cooker and stir to combine. Cover and cook on High for 5 hours or Low for 9–10 hours or until the ham is falling off the bone.

Remove the ham bone from the slow cooker, as well as the skin and any gristly pieces. Shred the remaining ham into pieces in the cooker. Add salt and pepper to taste.

To make the bread, mix the three forms of flour, yeast, salt and sugar in a large bowl. Make a well in the centre and pour in the oil and water and mix to a soft dough, adding a little extra water if needed. Cover the bowl with cling wrap and leave the dough to rise for about 1 hour or until it has approximately doubled in size. At this stage you can take the dough to the following step, or just turn it over with a spoon and let it rise again.

When ready, turn the dough out onto a lightly floured surface and knead until smooth (about 3 minutes). Shape into two equal-sized balls and place side by side in a large loaf tin. Cover with a tea towel and allow to rise for 20–30 minutes until almost to the top of the tin.

Meanwhile, preheat the oven to 200°C.

Bake the bread for 10 minutes, then reduce the heat to 170°C and bake for 30 minutes more, until well risen and golden and the loaf sounds hollow when tapped with the fingertips. Turn out onto a wire rack to cool.

Serve the soup with a swirl of harissa and accompany with the fresh spelt and wholemeal bread.