Brasserie Blanc

Seasonal Sweetcorn Chowder

25g unsalted butter
85g large onions, peeled and diced to 1cm squares
5g garlic, peeled and finely chopped
½ whole thyme sprig
35g celery diced into 1cm squares
45g carrots, peeled and diced into 1cm squares
100g Maris Piper potatoes, peeled and diced into 1cm squares
265g fresh sweetcorn kernels (or you can use frozen)
650ml boiling water
260ml whole milk
8g salt
A pinch of finely ground white pepper
For the garnish:
A few thin strips of red pepper, finely diced
A handful of freshly popped popcorn
2 tablespoons freshly chopped chives

Seasonal Sweetcorn Chowder

Serves 4

Cobs, kernels and hairy husks. Raymond gets his teeth into sweetcorn with this great chowder recipe, available on this months set menu.

  1. Sauté the onion, garlic & thyme in the butter for 2 minutes without colouring.
  2. Add the carrots, celery, potato and sweetcorn.
  3. Cook for 5 minutes.
  4. Add the water, simmer for 10-12 minutes until the potatoes are tender.
  5. Add the milk, salt and pepper.
  6. Bring to the boil and simmer for 20 minutes.
  7. Using a liquidiser puree for four minutes until smooth. (Make sure you do not liquidise boiling soup, rather allow it to cool a little first).
  8. Pass through a strainer.
  9. Reheat the soup until piping hot.
  10. Pour into bowls and serve immediately with finely diced red peppers, fresh popcorn and fresh chopped chives as garnish.
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