Food Friday: Sweetcorn Chowder

Available for over a year

Ingredients 1 tablespoon olive oil and a knob of butter 1 large onion finely chopped 1 large potato peeled and chopped into 1cm squares 2 sticks Celery finely chopped 1 corn on the cob sliced off or 200g frozen sweetcorn defrosted 1 large red Chilli 2 cloves of garlic crushed 500ml full cream milk 100ml water Salt and pepper 1 small courgette coarsely grated 200g frozen sweetcorn (to add after the milk) 1 small bunch parsley A few chilli flakes A chunk of cheddar cheese finely grated Cream or crème fraiche Method In a medium saucepan bring the butter and oil to a sizzle then add the onion, potato and celery and cook on a medium heat until soft. Add the sweetcorn, chilli and garlic then cook gently for 3 to 4 minutes more. Now liquidize half of the mixture, return it to the pan, add the milk and water, salt and pepper to taste, the courgette, the additional sweetcorn and allow to come to the boil. Simmer the chowder for about 5 minutes until all the flavours have mingled. Serve in hot bowls with a sprinkling of chopped parsley, a few chilli flakes and a sprinkling of finely grated cheddar, and some cream or crème fraiche, summer in a bowl! For the full garlic, parsley and cheese loaf recipe email [email protected]