Corn chowder with a homemade chilli cracker

Corn Chowder  with a chilli cracker

Serves 4-6

  • 1 tablespoon butter

  • 12 slices higher-welfare pancetta, chopped, plus extra for garnish

  • 1 onion, peeled or chopped

  • 2 sticks celery, trimmed or chopped

  • 2 litres organic chicken or vegetable stock

  • 4 corn on the cob

  • 2 medium potatoes, peeled and chopped

  • sea salt

  • freshly ground black pepper

  • 75 ml double cream

  • fresh parsley, to serve

  • 1 homemade chilli crackers recipe

Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a lid on top and sweat gently until soft. Add the stock and bring to the boil.



Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The best way to do this is to stand the corn on its end and slice down the sides – but mind your fingers! Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the stock back to the boil, then simmer for about 10–15 minutes until the potato is cooked.



Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5 minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a hand-held blender until smooth. Stir in the cream and bring almost back to boil. Ladle into bowls, garnish with parsley if you like, and serve with some extra crispy pancetta and a piece of chilli cracker.

Nutritional Information

Corn chowder with a homemade chilli cracker

With smoky pancetta

More Gorgeous Winter Soups recipes >
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This delicious corn chowder's filling and hearty, and the pancetta adds a lovely depth of flavour
Serves 4-6
45m
Super easy
Method

This corn chowder is lovely and thick and filling, and you can always leave out the pancetta if you're cooking for a vegetarian.

Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a lid on top and sweat gently until soft. Add the stock and bring to the boil.

Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The best way to do this is to stand the corn on its end and slice down the sides – but mind your fingers! Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the stock back to the boil, then simmer for about 10–15 minutes until the potato is cooked.

Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5 minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a hand-held blender until smooth. Stir in the cream and bring almost back to boil. Ladle into bowls, garnish with parsley if you like, and serve with some extra crispy pancetta and a piece of chilli cracker.

Nutritional Information Amount per serving:
  • Calories 396 20%
  • Carbs 33.6g 13%
  • Sugar 8.7g 10%
  • Fat 18.9g 27%
  • Saturates 8.3g 42%
  • Protein 20.9g 46%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

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