We’re rounding out this months soup series by shining the spotlight on the mighty yellow eared giant, corn.
This dish is super simple to prepare, a true one pot wonder that you can dress up or down to taste and never fails to impress at potlucks and dinner parties.
Let’s tuck in!
1 cups of frozen sweetcorn
1 onion (chopped)
2 sticks of celery (chopped)
1 russet potato (peeled and grated)
2 fresh red chilies (deseeded and grated)
4 sprigs of fresh tyme
4 spring onions (sliced)
2 14oz cans of chicken broth (heated)
1 3/4 ounces of grated cheddar cheese (50g)
5 1/8 ounces of sour cream (150ml)
4 tbsp butter
Step 1: Place a large pot on a medium heat, add the butter and a splash of olive oil. Add the onion and celery and cook for 8-10 minutes.
Step 2: Pick your thyme leaves, discard the stalks. Add your potato to your warm chicken broth.
Step 3: Add the thyme leaves and corn to the pot of vegetables and cook for 2 minutes, then gently pour in the broth and potato and bring everything to the boil for 5 minutes.
Step 4: Remove from the heat and pulse with a hand blender for a chunky, rustic feel. Add salt and pepper to taste.
Step 5: Ladle the chowder into bowls, top with sour cream, cheddar cheese, grated chilli and spring onions.