Corn Chowder

Corn chowder is a great all American brunch dish.

A large hot steaming bowl of chowder with some sunny yellow pieces of sweet corn and fresh crusty bread makes a welcome midday meal.

Most Chowder recipes can be modified and adapted adding smoked fish, crab, clams or whatever shell fish that is available to become your own classic clam chowder recipe.

The best should be thick and chewy, full of flavours of the ingredients used and a spoon placed in the middle should almost stand up on it’s own.

Ingedients for this easy Chowder meal.

2 medium onions, peeled and sliced finely.

2 clove of garlic, peeled and crushed.

6 rashers of smoked streaky bacon, (rindless)chopped into rough 1cm squares .

60g butter.

1tbsp flour.

1.2litre hot chicken stock.

1 x 400g can of sweetcorn

2 medium potatoes, peeled and cut into rough 1cm cubes.

2 leaks chopped roughly.

2 tbsp chopped parsley.

60ml double cream.

S alt and fresh ground black pepper to taste.

Directions for this Corn Chowder.

Gently cook the onions, garlic and bacon in the butter for 4-5 minutes until they go soft and start to brown.

Stir in the flour gently to avoid lumps and cook on a low heat for 2-3 minutes.

Gradually introduce the hot chicken stock, bring to the boil first then simmer for 5 minutes.

Add the potatoes ,leaks and sweetcorn, season with a little salt you can always add more later,add about 8 twists of fresh pepper again you can always add more simmer for another 25 minutes.

Remove the soup from the pan and blend in a processor until smooth or use a hand blender in the pan and blend until smooth.

Return to the pan then add cream and parsley and simmer for 5 minutes.

Check the seasoning taste and add more if necessary.

Severs 4-6 persons

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