Soups

Corn And Potato Chowder

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.

Corn And Potato Chowder

Serves 4

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

Corn and Fingerling Potato Chowder

Put the onion, garlic, potato, celery and green pepper into a large, heavy pan with the sunflower oil and butter.

Grilled Corn and Potato Chowder Recipe

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.

Learn to cook Corn and Potato Chowder

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.

Corn And Potato Chowder

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

Food Network

Food.com Old Fashioned Corn and Potato Chowder

Taste Of Home Quick Potato Chowder

Paula Deen Potato Corn Chowder
potato corn chowder recipe paula deen

Catalan Potato And Broad Bean Soup

Catalan Potato And Broad Bean Soup

While they are in season, fresh broad beans are perfect, but canned or frozen are just as good in this creamy, richly flavoured soup.

Catalan Potato And Broad Bean Soup

Serves 6

30ml / 2 tbsp olive oil
2 onions, chopped
3 large floury potatoes, diced
450g / 1lb fresh shelled broad (fava) beans
1.75 litres / 3 pints / 7 1/2 cups vegetable or chicken stock
1 bunch coriander (cilantro), finely chopped
150ml / 1/4 pint / 2/3 cup single (light) cream
salt and ground black pepper
coriander (cilantro) leave, to garnish

Cooks Tip

Broad beans sometimes have a tough outer skin, particularly if they are large. To remove this, first cook the beans briefly in boiling water, then peel off the skin, and add the temder, bright green centre part to the soup.

Beautiful hearty broad bean soup

Heat the olive oil in a large pan, add the chopped onions and fry, stirring occasionally with a wooden spoon, for about 5 minutes until they are softened but not brown.

Broad bean soup with smoked ham

Add the diced potatoes, shelled broad beans (reserving a few for garnishing) and vegetable or chicken stock to the pan.

Bring to the boil, then simmer for about 5 minutes.

Broad bean, courgette and potato soup

Stir in the finely chopped coriander and simmer for a further 10 minutes.

Catalan Potato And Broad Bean Soup

Process the soup in batches in a food processor or blender, then return the soup to the rinsed out pan.

Stir in the cream (reserving a little for garnishing), season, and bring to a simmer. Serve garnished with more coriander leaves, beans and cream.

catalan soup
recipe for catalan bean soup

Moroccan Spiced Lamb Soup

Moroccan Spiced Lamb Soup

Classic North African spices – ginger, tumericand cinnamon – are combined with chickpeas and lamb to make this hearty, warming soup.

Moroccan Spiced Lamb Soup

Serves 6

75g / 3oz / 1/2 cup chickpeas, soaked overnight
15g / 1/2oz / 1 tbsp butter
225g / 8oz lamb, cut into cubes
1 onion, cubes
450g / 1lb tomatoes, peeled and chopped
a few celery leaves, chopped
30ml / 2 tbsp chopped fresh parsley
15ml / 1 tbsp chopped fresh coriander (cilantro)
2.5ml / 1/2 tsp ground ginger
2.5ml / 1/2 tsp ground tumeric
5ml / 1 tsp ground cinnamon
1.75 litres / 3 pints / 7 1/2 cups water
75g / 3oz / scant 1/2 cup green lentils
75g / 3oz vermicelli or soup pasta
2 egg yolks
juice of 1/2 – 1 lemon
salt and ground black pepper
fresh coriander (cilantro), to garnish
lemon wedges, to serve

Moroccan Lamb Stew

Drain the chickpeas, rinse under cold water and set aside. Melt the butter in a large flameproof casserole or pan and fry the lamb and onion for 2 -3 minutes, stirring, until the lamb is just browned.

Spicy Moroccan Lamb Stew

Add the chopped tomatoes, celery leaves, herbs and spices and season well with ground black pepper. Cook for about 1 minute, then stir in the water and add the green lentils and the soaked drained and rinsed chickpeas.

Moroccan Lamb Stew

Slowly bring to the boil and skim the surface to remove the froth. Boil rapidly for 10 minutes, then reduce the heat and simmer very gently for 2 hours, or until the chickpeas are very tender.

Moroccan Spiced Lamb Soup

Season with salt and pepper, then add the vermicelli or soup pasta to the pan and cook for 5-6 minutes until it is just tender. If the soup is very thick at this stage, add a little more water.

Beat the egg yolks with the lemon juice and stir into the simmering soup. Immediately remove the soup from the heat and stir until thickened. Pour into warmed serving bowls and garnish with plenty of fresh coriander. Serve the soup with lemon wedges.

Cooks Tip

If you have forgotten to soak the chickpeas overnight, place them in a pan with about four times their volume of cold water. Bring very slowly to the boil, then cover the pan, remove it from heat and leave to stand for 45 minutes before using as described in the recipe.

jamie oliver north african lamb
jamie oliver spiced moroccan lamb stew