Vegetarian Recipes

tasty vegetarian (& some seafood) recipes

Sweetcorn chowder

October 9th, 2013 · 2 Comments

A monthly review of this site’s stats shows that in your endless and futile search for all that is novel and inconsequential, on average you lot spend only 11 fleeting and no doubt twitchy seconds reading Yumblog. For fuck’s sake, dear readers, you’re a capricious bunch … sometimes I wonder why we bother.

…8, 9, 10, 11, time’s up … now bugger off to somewhere more edifying.

Sweetcorn chowder

Sweetcorn chowder


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Preparation time: 5 minutes
Cooking time: about 30 minutes
Serves: 2 people for a substantial lunch
Skill level: Easy

Ingredients

  • 3 corn on the cobs
  • 2 medium potatoes – peeled and cut into small (15.75mm) cubes
  • 1 clove of garlic – finely chopped
  • 1 medium onion – finely chopped
  • vegetable stock – 800ml
  • fresh parsley – finely chopped – about 2 tbsp
  • olive oil (or butter)
  • milk (or single cream) – about 200ml
  • s & p

sweetcorn

Start by removing the kernels from the corn cob.

Heat some oil (or melt butter) in a large heavy-bottomed saucepan and add the onions and garlic.

Gently sauté until soft and translucent.

Add the diced potato and sweat for a few minutes.

Add the sweetcorn and continue sweating for a few more minutes.

Add the stock, bring to the boil, turn down the heat and simmer for 20 minutes or so until the potatoes are soft.

Add the chopped parsley and blend slightly with a hand blender – you only want to blend about 25% of the soup as this will give it a thicker consistency whilst retaining the majority of the corn kernels intact.

Sweetcorn chowder

Add some milk (or cream) until you have your preferred thickness.

Reheat, taste and season well.

Serve with a hearty chunk of thickly buttered bread.

> Download printer friendly pdf of this recipe.
> Download printer unfriendly pdf of this recipe.

Verdict: Tasty, wholesome and comforting like all good soups should be. The fresh corn kernels have a sweet bite to them which I think would be lost if tinned or frozen were used. If you don’t want to chowder your sweetcorn, you could always fritter or elote it.

Drink: Mug’o'tea.

Entertainment: Radcliffe and Maconie.

Tags: Soup · Starter · Vegan(ish) · Vegetarian

2 responses so far ↓

  • 1 stevie // Oct 19, 2013 at 7:42 pm

    I’d forgotten what a fab blog this is! I saved your pumpkin fondue recipe years ago, and (as it’s now the season for such matters) just opened it and had a look around the rest of the blog. Loving the stuff here, please keep it up

    Cheers!

    Stevie

  • 2 richard // Oct 21, 2013 at 9:50 am

    Hi Stevie
    We like you a lot. Please come a visit more frequently.
    Best
    R

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