Corn Chowder to keep you warm
It’s soup weather, wouldn’t you agree? I like making soup and it’s been a nice treat for this chilly weather. We’ve enjoyed this corn chowder with dinner and also took it to work for lunch two days. This is a Jamie Oliver recipe for Corn Chowder that was planned for his themed week at I Heart cooking Club.
I didn’t get it together in time so I will just join in for Potluck. It’s an easy one and all fresh ingredients. Couldn’t ask for more than that! Perfect for veggie lovers and this awful weather we've been having.
· 1 tablespoon butter
· 12 slices pancetta , chopped, plus extra for garnish
· 1 onion , peeled or chopped
· 2 sticks celery , trimmed or chopped
· ½ gallon organic chicken or vegetable stock
· 4 corn on the cob
· 2 medium potatoes , peeled and chopped
· sea salt
· freshly ground black pepper
· 3 ounces (75 ml ) double cream
· fresh parsley , to serve
This corn chowder is lovely and thick and filling, and you can always leave out the pancetta if you’re cooking for a vegetarian.
Melt the butter in a large saucepan over a medium heat. Add the pancetta, onion and celery, place a lid on top and sweat gently until soft. Add the stock and bring to the boil.
Remove the outer leaves off the corn on the cobs, then cut the kernels off with a sharp knife. The best way to do this is to stand the corn on its end and slice down the sides – but mind your fingers! Leaving the kernels to the side for a moment, add the cobs and potato to the saucepan and bring the stock back to the boil, then simmer for about 10–15 minutes until the potato is cooked.
Lift out the cobs with a pair of tongs and throw them away. Add the kernels and simmer for another 5 minutes. Taste the soup and season with salt and pepper if necessary, then whiz the soup with a hand-held blender until smooth. Stir in the cream and bring almost back to boil. Ladle into bowls, garnish with parsley if you like.
Read more at Jamie's site
Linking up to I Heart Cooking Club.
Linking up to Deb at Kahakai Kitchen for her Souper Sunday.
Also I am sharing this with Beth Fish's Weekend Cooking Series.
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