Soup Recipes > Sweetcorn Chowder

This recipe is part of the November 2010 Recipes Menu


Bread and Cheese Soup
Harvest Vegetable Soup
Sweetcorn Chowder

How to make Sweetcorn Chowder:
A chowder-style soup thickened with potato and containing sweetcorn that great American favourite. It is a really hearty and warming soup just right for cold winter days.





Ingredients

Sweetcorn Chowder
2 medium potatoes, peeled and chopped
1lb fresh, frozen or canned sweetcorn, drained of any liquid
300ml chicken stock, boiling hot
1 onion, peeled and finely chopped
1oz butter
2 tablespoons flour
300ml milk
salt and freshly ground pepper
cream to taste
(see measure conversions for more information)

Method

- Bring the potatoes, sweetcorn, milk and stock to simmering point in a saucepan.
- Simmer for ten minutes.
- In a frying pan, fry the onion in the butter for five minutes.
- Stir in the flour.
- Gradually add some liquid from the sweetcorn and potatoes mixing until smooth.
- Add this to the sweetcorn, potato and milk.
- Bring to the boil and simmer for ten minutes.
- Add salt and pepper to taste.
- Remove from heat.
- Add the cream just before serving.