soup

corn chowder

servings
4

method

Corn chowder is one of the ultimate comfort foods – I love it and it’s much easier than you think to make. You can adapt chowders and add all sorts of things from crab meat to smoked fish – the idea is really to be as hearty as possible.

Jamie’s top tips
• Frozen corn is fantastic and it’s always a useful ingredient to have in the freezer – it can be used in soups, vegetable dishes, salsas and salads.
• If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shellfish. Add them at the same time as you add the corn and make sure they are cooked through before you serve.
• Chives and parsley are great in this soup but you can also finish it with spring onion tops or even crumbled crackers.
• Whenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn.
• If it’s summer, buy some fresh corn and cut the kernels off the stalk—see if you can taste the difference.

1. Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.

2. Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.

3. Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.

4. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.

Serving suggestions:
This is delicious with a crusty brown roll or a Parmesan crisp.

ingredients

• 1 celery stalk
• 1 medium onion
• 1 ½ tablespoons butter
• ½ teaspoon dried thyme
• 1 tablespoon all-purpose flour
• 3 cups 1% milk
• 1 medium Yukon Gold potato, peeled and cut into little cubes
• 3 spring onions
• 2 cups frozen corn
• ¼ cup chopped fresh chives and/or parsley (optional)

Equipment list
• Knife
• Cutting board
• Medium saucepan
• Measuring spoons
• Large spoon
• Liquid measuring cup

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tried this recipe or a similar one? share your tips...

1. by AJ on Thu 09 Feb 2012 @ 15:42

Can this chowder be frozen for future use?

2. by reich on Wed 01 Feb 2012 @ 02:42

I added some chicken bits and a knorr chicken bouillon, very good!

3. by pippylongstocking on Fri 13 Jan 2012 @ 19:08

Can you chill then re-heat ?, looking forward to tasting it as I have transferred it into a crock pot

4. by Sam on Thu 24 Nov 2011 @ 02:41

where is the salt?

5. by StarBaby on Sun 16 Oct 2011 @ 17:20

Really nice! :)

6. by Aarthi on Fri 19 Aug 2011 @ 06:09

Yay found a great recipe for corn chowder....Going to try it today...

7. by Oz on Wed 15 Jun 2011 @ 01:45

Very good and quick to make, I added salt and pepper also.

8. by vi on Tue 07 Jun 2011 @ 04:26

this was very yummy. Didn't have any fish at home, but it still tasted delicious. I added salt and pepper to it though!

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