It’s the first time I made a soup with corn-on-the cob. Where I live the maize is grown for the cattle.
Chunky corn chowder
-==== REZKONV-Recipe – RezkonvSuite v0.98.6
Title: Chunky corn chowder
Yield: 4 Servings
100 grams Unsmoked bacon; 4 oz, cut into small pieces
1 medium Onion, finely chopped
2 Celery stalks, strings removed and finely chopped
1 Garlic clove, crushed
2 teasp. Chopped thyme leaves or a pinch of dried thyme
450 grams Corn kernels; 1 lb , about 5 ears
2 large Potatoes, cut into 1 cm cubes
1 Bay leaf
300 ml Chicken stock; 1/2 pt, from a cube is fine
150 ml Milk; 1/4 pt
3 tablesp. Single cream
Chopped chives or spring onions, to serve
BBC Good Food Magazine, August 2005
— Edited *RK* 09/16/2005 by
— Ulrike Westphal
Superhealthy – good source of vitamin C. This soup depends on the
freshest corn for its flavour. You can add the cobs, once you’ve cut
the kernels off, to the simmering soup for even more corn flavour.
Just remove them at the end of step 3.
1. Fry the bacon in a pan for about 10 mins until the fat runs out
and the bacon is crisp. Remove with a slotted spoon, drain on
kitchen paper and set aside.
2. Add onion, celery, garlic, thyme and a pinch of salt and pepper
to the fat in the pan. Cook over a medium heat for about 10 mins
until the onion is translucent. Do not brown. Add corn, potatoes,
bay leaf and stock.
3. Bring the soup to a boil over a high heat, then reduce to a
simmer. Cook for about 20 mins until the potatoes are very tender.
Discard the bay leaf. Add the milk and cream, and heat through. 4
Spoon a third of the soup into a blender and let cool slightly.
Puree until smooth, then return to the pot. Season to taste with
cayenne, salt and pepper. Heat through and ladle into bowls. Scatter
with the reserved bacon and the chives or spring onion.
PER SERVING 288 kcalories, protein 13g, carbohydrate 41 g, fat 9g,
saturated fat 4g, fibre 4g, added sugar none, salt 1.33g
:PREP 15 mins
:COOK 40 mins