Seasonal Sweetcorn Chowder
Serves 4
Ingredients
- 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
Method
- Sauté the onion, garlic & thyme in the butter for 2 minutes without colouring.
- Add the carrots, celery, potato and sweetcorn.
- Cook for 5 minutes.
- Add the water, simmer for 10-12 minutes until the potatoes are tender.
- Add the milk, salt and pepper.
- Bring to the boil and simmer for 20 minutes.
- 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).
- Pass through a strainer.
- Reheat the soup until piping hot.
- Pour into bowls and serve immediately with finely diced red peppers, fresh popcorn and fresh chopped chives as garnish.