Wholesome Corn Chowder with Potato, Leek and Peppers
Over a year ago
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Ingredients
- 1 oz (25g) butter
- 1 onion finely chopped (red or brown)
- 1 clove garlic crushed finely
- A few sprigs of fresh thyme (or you don't have to use fresh)
- ¼ teaspoon ground nutmeg
- 1 dessertspoon white flour
- 1 pint vegetable stock / Bouillon
- 300g can sweetcorn drained
- 1 medium sized leek chopped into small rounds
- 1 or 2 small potato/es peeled and cut into small cubes
- ½ green pepper cored de-seeded and cut into thin strips
- 5 fl oz (140ml) single creame (optional - still v tasty without!)
Accompaniment
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Description
Wholesome, filling, full of goodness and cheap!
Method
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1
1) Place the butter, onion, garlic, thyme and nutmeg into a large saucepan, and cook together gently until all the butter is melted and the mixture is soft
2) Reduce the heat a bit and stir in the flour. Cook the mix on a low heat until the texture of the mix has changed and it resembles breadcrumbs a bit
3) Slowly stir in the vegetable stock and HALF of the canned sweetcorn. Using an electric blender, process until smooth
4) Add the potato, pepper and leek and cook until the potato is soft. Add the remaining sweetcorn and single cream (optional). Season with a teeny pinch of salt and pepper to taste, if you so desire. Heat gently, and serve (with some freshly baked bread!)
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