Corn And Potato Chowder
This creamy yet chunky soup is rich with the sweet taste of corn. Its excellent served with thick, crusty bread and topped with some grated Cheddar cheese.
1 onion, chopped
1 garlic clove, crushed
1 medium baking potato, chopped
2 celery stick, sliced
1 green (bell) pepper, seeded and sliced
30 ml / 2 tsp butter
25g / 1oz / 2 tbsp butter
600ml / 1 pint / 2 1/2 cups vegetable stock
300ml / 1/2 pint / 1 1/4 cups milk
200g / 7oz can flageolet, cannellini or harict (navy) beans
300g / 11oz can corn kernels
good pinch of dried sage
salt and ground black pepper
freshly grated Cheddar cheese, to serve
Put the onion, garlic, potato, celery and green pepper into a large, heavy pan with the sunflower oil and butter.
Heat until the oil and butter are sizzling, then reduce the heat to low. Cover the pan and cook gently for about 10 minutes, until the vegetables are just softened, shaking the pan occasionally.
Pour in the stock, season with salt and add pepper to taste and bring to the boil. reduce the heat, cover the pan again and simmer gently, stirring occasionally, for about 15 minutes or until the vegetables are tender.
Add the milk, canned beans and corn kernels – including their liquids. Stir in the driend sasge and simmer, uncovered, for 5 minutes, then check the seasoning and adjust to taste.
Serve hot in bowls, sprinkled with the grated Cheddar cheese.
Other Corn And Potato Chowder Recipes
potato corn chowder recipe paula deen