Simple Soulful Soup…
Sweet Corn Chowder
with Oatmeal Bread
The period between Christmas and New Year is a time for simple food, especially after the excesses of Christmas and before the revelry and inevitable loaded buffet tables of New Year…..the turkey has finally been eaten, turkey sandwiches and curries have been made and enjoyed and delicious stocks have been made from the carcass…..it’s time for a simple, soulful soup ~ a creamy comforting chowder type of soup, meat free and served with home-made bread, wonderfully cathartic after the glut of mince pies and sausage rolls that have passed my lips.
I often make this soup with bacon for a comforting winter meal, but I really fancied a meat free version this week, so this was made with just sweet corn and potatoes…..and served with a few chunks of oat bread for a complete soup and bread fix. There is something very elemental about sharing soup and bread at the family table, especially on a cold day…..the frost didn’t melt until nearly Midday, although the sky was bright and crystal clear with a pale wintry sun ~ a crisp and crunchy day, the sort of day I love in the winter months….
Time to rush off now, I am busy getting ready for a lunch party tomorrow ~ I have invited friends over for a mid week meal, cottage pie and champagne is on the menu and I am catering for vegetarians as well as meat eaters….so, two types of cottage pie need to be made. I’ll be back tomorrow, bye for now,
Karen
Sweet Corn Chowder
(Serves 4 as a main meal with bread)
INGREDIENTS:
1 large onion, peeled and finely chopped
2 cloves of garlic, peeled and crushed
60g butter
1tbsp flour
1.2litre hot chicken stock , or vegetable stock
1 x 250g can of sweetcorn
1 large potato, peeled and cut into rough 1cm cubes
2tbsp chopped parsley
60ml double cream
2 cloves of garlic, peeled and crushed
60g butter
1tbsp flour
1.2litre hot chicken stock , or vegetable stock
1 x 250g can of sweetcorn
1 large potato, peeled and cut into rough 1cm cubes
2tbsp chopped parsley
60ml double cream
METHOD:
Gently cook the onion and the garlic in the butter for 5 minutes until soft. Stir in the flour and cook on a low heat for 2 minutes. Gradually add the hot chicken or vegetable stock, bring to the boil and simmer for 5 minutes. Add the sweetcorn and potatoes, season with salt and pepper and simmer for another 20 minutes. Remove about one third of the soup from the pan; blend until smooth.
Return the blended soup to the pan with the cream and parsley and simmer for 5 more minutes. Check the seasoning and re-season if necessary. Serve immediately with bread.
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Marie says
Sweet Corn Chowder is a real favourite in our house Karen! Yours looks fabulous as always! xxoo
Shaheen says
I've been looking out of the window today (in West of Scotland), not because I am nosy but watching the blustery wind knocking our flat sale sign to and fro and knock over bins etc. Now its beginning to rain. Then I find some warming soup and oatmeal bread on your blog – mmm would be so perfect right now.
Lauren says
I absolutely adore corn chowder. I can't wait to get home and back to my own kitchen so I can recover from Christmas eating!
Kentish Keg-Meg says
Just ideal for lunch after the excess of such rich food at Christmas.
Working london mummy says
this looks lovely, and very filling. Love chowder, will have to try this out x
Susan's blog says
Lovely indeed, and just the kind of food inspiration I need right now, will make that for lunch tomorrow, thanks. x
createwithmom says
happy holidays Karen
this chowder looks delicious
Janice says
Looks delcious. Still eating turkey here, had it with spagetti tonight will blog tomorrow.