Corn Chowder

I know I’ve banged on about soup previously but is there anything better than a hot bowl of soup on a cold and rainy night?  I think not.  Comforting, nourishing, yum, usually quick and easy to make and not much to clean up – that’s 5 ticks!

When I got home tonight I flicked through a few as yet unused cookbooks looking for soup and settled on a corn chowder from The Greengrocer – a fruit and veg cookbook from Murdoch Books.  Haven’t cooked a chowder before and don’t really know what constitutes a soup that can be called a chowder, but apparently this was one.  This was how it was done:

Cook 2 chopped onions in 90g melted butter for 5 mins.  Add 1 crushed garlic clove and 2 tsp cumin seeds and cook for a further minute.  Add 1l of vege stock and 2 peeled and chopped potatoes and simmer for 10 mins.  Add 2 cups of corn kernals, 1 cup creamed corn and 3 tbsp chopped parsley and simmer for another 10 mins.  Finally add 1 cup grated cheddar cheese, 3 tbsp cream and season to taste.  Serve immediately and in our case, with garlic bread.

Youngest said it should become a regular, eldest suggested it should come out of the bullpen, so I guess the corn chowder met with approval.

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4 Responses to Corn Chowder

  1. H says:

    Even I may be able to cook this …. at last a use for all the cans of creamed corn that I seem to have accumulated.

  2. campbell says:

    What does out of the bullpen mean?

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