Friday, 15 February 2008

Corn Chowder

Spicy Corn Chowder


1 tablespoon olive oil
2 1/2 cups sweet corn(canned is fine)
2 cups potatoes (diced small)
1 tablespoon butter (optional)
1 medium sized onion (chopped)
1 small clove of garlic (chopped fine)
1 1/2 cups water
2 cups milk
½ teaspoon marmite (or stock cube crumbled, or alternatively use chicken or vegetable stock instead of water)
1 chilli pepper diced small (or ½ teaspoon chilli flakes)
Salt and Pepper to taste

Fry off the onion and garlic in a large pan. When softened, add the corn, potatoes, water, marmite (or stock cube), chilli pepper, and salt and pepper to taste. Cook on a medium heat until the potato is tender.

Add the milk and bring to the boil for ten minutes. If you wish you can also blend the chowder until smooth to make a soup.

Top with sharp cheddar cheese and crumbled bacon.

cook's notes: I have been wanting to make some corn chowder for a while now, My dad makes the best one and I never really thought about trying to make some until the other day when I noticed I had three cans of sweet corn on the shelf. So I thought my not give it a go, and was fully prepared to cook M something else because he hates corn, but he ate it, loved it, had seconds even. I was completly shocked, well maybe not completely, after all it did have cheese and bacon. Cue Homer-esque food noises.

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