| By Jan Cheshire GREETINGS, everyone. I expect that just like us you are confined to your home and family. However, I have been able to get out in the garden, (when the weather allows) and I have been doing quite a lot of cooking and baking, which I really enjoy. We’ve had a very good batch of sweet corn from the garden this year. This is a very delicious chowder conjured up by Jamie Oliver. It’s easy to make and I think you and your family will really enjoy it. |  |
SWEET CORN CHOWDER
Serves 4-6
Ingredients
olive oil for frying
½ teaspoon of dried or fresh thyme
1 stalk of celery chopped
1 medium onion chopped
1 tablespoon of plain flour
840 ml of light milk
175 grams of sweet corn (if fresh remove kernels from cobs before weighing) or choose frozen corn
¼ cup fresh chives or parsley, chopped
3 spring onions
1 medium potato peeled and cut into little cubes
Method
Serves 4-6
Ingredients
olive oil for frying
½ teaspoon of dried or fresh thyme
1 stalk of celery chopped
1 medium onion chopped
1 tablespoon of plain flour
840 ml of light milk
175 grams of sweet corn (if fresh remove kernels from cobs before weighing) or choose frozen corn
¼ cup fresh chives or parsley, chopped
3 spring onions
1 medium potato peeled and cut into little cubes
Method
- Pull the leaves from the celery stalks and set them aside.
- Chop the celery and onion. Heat the olive oil in a medium saucepan over a medium heat.
- Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown. 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.
- 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 chowder back to the boil, then serve.