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After a previous successful attempt at corn chowder, I decided to give it another go. This attempt wasn’t quite as thick as the last, so I don’t quite feel it deserves the ‘chowder’ title, however it was still quite nice. For my meat appreciating half, I fried some sliced ham and cut it into pieces to garnish and be stirred into the soup. This works as a good option to cook it in one pot and have both a meat and a vegetarian soup.
I did not pay close attention to the quantities, for which I appologize.
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Recipe:
2 tbsp butter Sauté the onions in the butter, add cubed potatoes and garlic. Once the onion is soft, add the flour and stir for 1 minute. Add milk, vegetable stock and corn. Allow to come to a boil, then simmer on low for 30 minutes. Before serving melt the cheddar cheese into the soup. Garnish with more cheese and chillies if desired. |
For a smoother soup, puree half the soup in a blender (as I did).
For a richer and creamier soup, replace 1 cup veg stock with 1 cup cream.