So in light of the fact that it is a bit damp and dreary out there, I decided to tackle another old favourite of mine, corn chowder. This is a really simple recipe that truly is a meal in one. Unlike other corn chowders that use cream, I use milk which makes it nice and light. It’s also full of yummy veggies which are wonderfully sweet when cooked together. And, despite the headline, there are no peas in this recipe, but feel free to add some if you like!! 🙂
2 tbsp butter
3 tbsp vegetable oil
1 onion chopped
2 cloves garlic crushed
2 carrots chopped
2 celery stalks chopped
1 large potato cubed
1 1/2 cups frozen or fresh corn
1 450g cannellini beans, white kidney beans or butter beans.
2 cups chicken or veggie stock
1 1/2 cups 2% milk
1/4 tsp sage
salt & pepper
Melt butter and oil in large pan.
Prepare your onion, garlic, carrots, celery and potato.
Add to pot and cook gently for about 10 mins with the lid on.
Pour in the stock and simmer with the lid on for another 15 mins.
Add in corn, milk, beans (with liquor), sage and salt and pepper. Simmer for another 10 mins, or until the veggies are cooked to your preferred texture. Make sure to taste the soup and add any extra sage, salt and pepper to taste.
I like to serve this soup topped with grated cheddar cheese and nice slice of bread and butter on the side. And personally, I think it tastes better the next day! So try not to eat it all at once.