Friday, November 18, 2011

Sweetcorn Chowder

This week has been awful and rainy, winter is finally catching up to Galway, so a nice pot of soup was really needed to keep the cold at bay. This week I made sweetcorn chowder, because what could be better than a thick, creamy soup full of yummy sweetcorn and bacon. Of course, the bacon could be left out if you are vegetarian, but for the carnivores amongst us it just wouldn't be the same without it. Hopefully there will be no need for soup soon enough, it will be off to NZ, summer and lot's of ice-cream! Until then, however, I will be busy making sweets to give to all my friends and colleagues as early Chrismtas presents before I leave, so the next few posts are going to be sugar, sugar and more sugar. Just to warn you. Not to mention chocolate! For now, however, perhaps there are others out there who need soup so I would strongly recommend reading on and making sweetcorn chowder.


Sweetcorn Chowder


1 tablespoon butter
400 grams bacon
1 onion
1 red or yellow pepper
1 carrot
3 stalks celery
2 cups milk
750 grams frozen sweetcorn
1 potato
2 cups chicken stock
2 bay leaves
2 teaspoons dried thyme (or 2 tablespoons fresh)

First of all, chop up the bacon and all of the vegetables into small pieces. Then take a large saucepan, heat the butter and add the bacon and onion. Stir it about until it is cooked, then add the pepper, carrot, celery and milk. Add the bay leaves and thyme, then keep it simmering over medium heat.

In another large saucepan place the potato, corn and chicken stock. Bring it to the boil and keep it simmering until the potato is cooked, then blend it. It doesn't have to be completely smooth, unless you like it that way. Then add this to the other saucepan and keep it all simmering until everything is cooked through.

Season with salt and pepper if it is needed, remove the bay leaves and serve with some nice crusty bread, such as Irish soda bread.

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