I'll start with a confession. When I presented Sylvia with a bowl of this last night, she wrinkled her nose and said firmly: "no". But I promise that every other time I've made this she has loved it, so I am treating this as an aberration!
This is a lovely and comforting one pot meal and it is simple to make. It's more like a thick stew than a soup - I don't tend to make many soups because Sylvia has not been keen on them to date. The flavour is best when the corn is really sweet, so try to find sweet corn! The corn really does need to be fresh and I think soy milk is the best "milk" to use to add that creaminess.
Hopefully Sylvia will rediscover her love of corn chowder in the future!
Creamy Corn Chowder (about 4 servings)
2 tbsp grapeseed oil
1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, minced
2 carrots, chopped
corn from 4 cobs of corn
2 sticks of celery, chopped
2 large potatoes, chopped
3 cups of soy milk
2 tsp stock powder or to taste
salt to taste
Fry the onion in oil in a large saucepan for a few minutes. Add the carrots, celery and corn and cook for a few more minutes. Add the potatoes, soy milk and stock powder. Bring up to the boil then simmer for 30-40 minutes, stirring occasionally. Transfer about half of the chowder into a blender and blend until smooth. Tip this back into the saucepan, give it a stir and test for seasoning, adding salt if necessary.
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