- 3 large or 4 to 6 medium potatoes, peeled if you wish and cut into 1/2 inch cubes
- 1 x pint water 1 large onion, chopped
- 1 clove garlic
- 1 1/2lb fresh sweetcorn kernels or
- 2 x 14oz cans sweetcorn
- 3/4 pint milk pref. full cream but semi skimmed ok
- 4fl oz single cream
- 2 tbs olive oil
- Salt and freshly ground black pepper to taste, Pinch of dried thyme (if you like), Freshly chopped parsley and chives, to taste.
Parboil the potato in the water, salted, for 10 minutes. Meanwhile, cook the onion and garlic in the oil over a low heat, covered, for 5-8 minutes or until the onions are translucent. Add the onion to the potatoes with the remaining ingredients and bring back to the boil. Leave to simmer for 20-30 minutes or until the sweetcorn is tender and the soup is slightly thickened, stirring occasionally.
You can vary this chowder by taking half out, liquidizing it and then adding it back to the more chunky other half or you can keep some of the cooked sweetcorn kernels back, liquidize the rest to a smooth soup and put the whole kernels on for a garnish.
Serve with a swirl of cream or a dollop of creme fraiche and chunky wholemeal bread.
If you have any left you can freeze this chowder for up to about a month, you can also swap the sweetcorn for 3 to 4 chopped leeks and either cook them with the onion and garlic or simmer with the potatoes