Sweet corn Chowder

Ingredients

  1. 5 medium potatoes, peeled, diced and boiled until just tender
  2. 1 large leek - cut into small pieces
  3. 1/2 bunch of celery - chopped into small pieces - keep the leaves to one side
  4. 2-3 slices bacon chopped into small pieces (omit for a vegetarian version)
  5. 50g butter
  6. 2 Tablespoons plain flour
  7. 2 cups chicken stock (use vegetable stock for a vegetarian version)
  8. 2 cups milk
  9. 4 cups frozen whole kernel sweet corn
  10. 1 bell pepper - seeds removed and chopped
  11. 1/2 smoked chicken - remove skin and chop roughly (omit for a vegetarian version) - can use roast chicken, chorizo, bacon, cooked shellfish and seafood or smoked fish to make different variations. 
Method
  1. Place butter, leeks, celery and bacon in a large pot over a medium heat.  Cook until the vegetables begin to sweat and soften.
  2. Add flour, stir to combine, increase the heat and cook for about a minute. 
  3. Put milk and stock in a jug - pour some into the pot and stir until it makes a smooth paste.  Repeat until all liquid is incorporated.
  4. Add sweet corn and bell pepper and bring to the boil
  5. Add cooked potato and chicken, stir to combine
  6. Season with salt and lots of freshly ground black pepper
  7. Add chopped celery leaves or parsley 
Serve in bowls with buttered toast or fresh crusty bread. 


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