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Corn chowder

Recipe from: 8/8/2002 12:00:00 AM

Ingredients 15
Servings 4
Time 20 mins


  • 30
  • 15
    olive oil
  • 1
    onion, chopped
  • 4
    celery stalks, chopped
  • 2
    garlic cloves, crushed
  • 420
    can of cream-style sweetcorn
  • 1
    cayenne pepper
  • 1
    sprig thyme
  • 1
    bay leaf
  • 85
    cake flour
  • a little milk
  • 1
    hot chicken stock
  • 125
  • salt and black pepper
  • chopped onions for garnishing


10 mins
Use milk instead of cream if you pefer a soup that's less rich.

Heat the butter and oil in a saucepan and sauté the onion, celery and garlic until soft and fragrant but not browned.
Add the sweetcorn, cayenne pepper, thyme and bay leaf. Simmer for about 1 minute.
Blend the flour with a little cold milk to form a paste and add to saucepan along with hot vegetable stock.
Bring to the boil and simmer for 10 minutes, stirring continuously.
Add the cream/milk, season well with salt and freshly ground black pepper and garnish with chopped spring onions.


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