Sometimes it’s just the small things that press the bruise isn’t it? 😢
Corn Chowder Recipe
Corn Chowder Recipe from eGJ |
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Ingredients900 ml (1 1/2 pints) vegetable stock or water350g (12oz) sweetcorn kernels, fresh or frozen 1 onion, peeled and sliced 700g (1 1/2 lb) potatoes, peeled and diced 25g (1oz) butter or vegan margarine Salt and freshly ground black pepper |
Handy HintThis thick and filling soup is most delicious when made with fresh sweetcorn, cut from the husk with a sharp knife (one husk will yield about 100g (4oz) corn), but frozen sweetcorn kernels are a very good alternative. The chowder can be made just with stock or water, which is my preference, or with half milk (or soya milk) and water. |
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Method1. Fry the onion and potatoes very gently in the butter or vegan margarine in a large saucepan, covered, for 10 minutes, stirring often.2. Season to taste with salt and pepper, stir, then cook gently, still covered, for 10 minutes, stirring often. It doesn't matter if the vegetables brown slightly, but don't let them get too brown. 3. Add the stock or water, stir, then simmer for 5-10 minutes, until the potatoes are almost tender. 4. Add the sweetcorn and cook for a further 5 minutes. Check the seasoning and adjust if necessary. 5. Serve the chowder as it is, in warmed bowls, or puree 1-2 cupfuls in a blender or food processor, then add to the rest of the chowder. This thickens the liquid and gives a pleasantly creamy texture. | |||||||||||||||||||
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