Corn chowder

YOU
4 servings Prep: 20 mins, Cooking: 10 mins
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Creamy corn soup that's so easy to make.

By Food24 November 03 2009
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Ingredients (15)

30.00 ml butter
15.00 ml fresh chillies — 573
1.00 onion — chopped
4.00 celery stalks — chopped
2.00 garlic — cloves, crushed
420.00 g sweetcorn — creamed, tinned
1.00 ml cayenne pepper
1.00 fresh thyme — sprig
1.00 bay leaves
85.00 ml flour — cake
0.00 milk
1.00 l stock — hot, chicken
125.00 ml cream
0.00 salt and freshly ground black pepper
0.00 onion — chopped, to garnish
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Method:

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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