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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

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.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 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