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Sweetcorn Chowder

 A Great American classic, this creamy golden soup is easy to make.

INGREDIENTS | SERVES FOUR
2 potatoes, peeled and cut into 1/2 inch (1.25cm) cubes
3/4 pint (450ml) water
1 onion, chopped
2 tbs olive oil
1 1/2lb (700g) fresh sweetcorn kernels or 2 x 14oz (400g) cans sweetcorn
3/4 pint (450ml milk)
4fl oz (125ml) single cream
Sea salt and freshly ground black pepper
Paprika to taste
Pinch of dried thyme
1 bay leaf
Freshly  chopped parsley and chives, to taste.		 METHOD
Parboil the potato in the water, salted, for 10 minutes.  Meanwhile, cook the onion in the oil over a low heat, covered, for 5-8 minutes or until translucent.  Add the onion to the potatoes with the remaining ingredients and bring back to the boil. Leave to simmer for 20-30 minutes or until the sweetcorn is tender and the soup is slightly thickened, stirring occasionally.  Discard the bay leaf before serving.

This recipe is (C) Linda McCartney.  Taken from Linda's Summer Kitchen. Click on the picture below for more information.

 

  

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