Corn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 25g butter
- 1 small onion, finely chopped
- 1 small garlic clove, crushed
- 1 stick celery, chopped
- 1 small green pepper, deseeded and cubed
- 1 large potato, cubed
- 600ml semi-skimmed milk
- 300ml vegetable stock
- 300g can sweetcorn, drained and rinsed
- few drops Tabasco sauce
- 2 tbsp chopped fresh chives, to serve
For the croutons
- 2 thick slices bread, crusts removed and cubed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
Method
- STEP 1
Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
- STEP 2
For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.
