It’s been a while since I posted a recipe, so here’s the details for sweetcorn and potato chowder!
1 medium onion finely chopped
1 440 gram can sweetcorn, drained
600 grammes potatoes peeled and cut into chunks (this was 3 large potatoes in my case)
1/2 teaspoon garlic granules
3 cups stock vegetable or chicken (I’m using chicken)
1 cup cream
1 teaspoon garlic granules (you can use fresh crushed garlic here too, I find granules store better)
I’m making this in my slow cooker, so my method is to bung everything except the cream into the slow cooker and leave for about 3 hours on a low setting. After 3 hours remove about 2 cups of the soup and whizz in a blender. Return that to the rest of the mix and add the cream. Heat through gently. Test for seasoning and add a little cayenne pepper or paprika for extra kick. Serve with lots of crusty bread to dip!
If you want to make this chowder in a regular sauce pan, then it’s equally as easy to make.
gently sweat all the vegetables in some oil, then after about 5 minutes add garlic and stock.
Cook gently for around an hour then whizz 2 cups of soup in blender as mentioned above, add cream, heat gently, test seasoning and serve!
Enjoy!
The slow cooker/ rice cooker is a new model that I purchased from Cook Japan
You can read my review on it’s maiden outing here if you’d like!
*Please Note – I have no affiliation to Cook Japan, I’m just a very satisfied customer!*
