A hearty soup thick with potatoes and sweetcorn
Herbs and Spices Required:
1 Bay Leaves
2 tsp dried Parsley or 2 tbsp chopped fresh Parsley
1 lb / 450 g potatoes diced into 1 inch pieces
1 tbsp vegetable oil
1 onion, chopped
2 sticks of celery, chopped
1 lb 4 oz / 560g frozen sweetcorn or drained tinned sweetcorn
30 fl oz 1 1/2 pints / 840 ml milk
10 fl oz / 1/2 pint / 275 ml vegetable stock
salt and pepper to taste
2 tbsp cornflour
Herbs and Spices as listed above
Put the potatoes in a large pan, cover with water and bring to the boil. Cook for 5 mins. The potatoes should not be cooked through at this point. Drain and set aside.
Heat the oil in a large pan and fry the onion and celery over a medium heat until soft. Stir in the sweetcorn, potatoes, bay leaf, milk and stock. Season. bring to the boil, then allow to simmer covered for 15 mins. Stir occasionally to prevent the milk catching on the bottom of the pan.
Remove the bay leaf. Blend the cornflower with 4 tbsp of cold water and add to the chowder, stirring until the mixture thickens. Stir in the parsley and serve.