This simple corn chowder recipe is an absolute breeze and it's one if those recipes that you'll want to make time and time again.
It's ideal as a winter warmer but can be enjoyed all year round, as corn kernels freeze so well.
Corn Chowder Recipe: -
Prep time: 6 minutes - Cooking time: 20 minutes
Serves 3-4
10oz(300g) of fresh corn kernels 5oz(150g) of chopped onion 9oz(250g) of potato, washed & chopped into large chunks 3oz(100g) of celery, chopped 1 garlic clove, chopped 1 cup(8 fl-oz) of half fat milk 1˝ pints(30 fl-oz) of vegetable stock ˝ tbsp of corn flour 2 tbsp of water ˝ tsp of ground cumin 1 bay leaf Fresh parsley for garnish
First take a large saucepan, preferably non-stick, and place it over a low heat; add the olive oil and gently heat it through.
Then add the onion, celery, bay leaf & cumin to the pan. Sauté with the lid on for 5 minutes, don't allow the vegetables to colour. Meanwhile add the water to the corn flour in a cup and combine.
Next remove the lid and add the vegetable stock, corn flour mixture, potatoes & ⅔ of the corn kernels, increase the heat and bring to the boil; season well at this point.
Next reduce the heat to low and simmer half-covered for 10 minutes until the potatoes are tender, then turn off the heat. To thicken the chowder a little more simply crush a couple of potatoes against the inside of the pan. Add the remaining corn kernels and check the seasoning; alter to suit.
Next add the milk and stir to combine. Put a low light under the pan and gently simmer for 5 minutes until hot, making sure the chowder doesn't boil.
Then simply plate up your corn chowder, garnish with a little freshly chopped parsley and serve while hot with some French bread.
