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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.  ​
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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
  1. Pull the leaves from the celery stalks and set them aside.
  2. Chop the celery and onion. Heat the olive oil in a medium saucepan over a medium heat.
  3. 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.
  4. 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.
  5. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
  6. Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly.
  7. When the potatoes are tender, stir in the corn, spring onion and celery leaves.
  8. Bring the chowder back to the boil, then serve.  
Enjoy!                
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