Chowder originates from the New England region of the US, and is a potato based soup made with milk to give it a lovely creamy flavour. It can be made with chicken, clams or fish, but this corn version is easy, quick and will please more or less everyone. It is great served as a starter to an American themed meal, and also makes a great lunchtime soup together with a sandwich or just some of your favourite bread. The Spice Mountain touch is achieved by the addition of our Cajun blend to the recipe.
01.
Ingredients
2 potatoes, cut into small dice
1 onion, finely chopped
2 cloves garlic, finely chopped
1 stick of celery, finely chopped
large tin of sweetcorn
750ml whole milk
50ml single cream
2tsp thyme
2tsp Cajun blend
02.
Method
- Heat some butter (and a little olive oil to prevent burning) in a large pan, and saute the potatoes gently until they are beginning to soften. Now add the onion, garlic and celery, and saute together for another 10mins or so.
- Add the thyme and Cajun blend, then the sweetcorn, then the milk. Season well with salt and pepper, and simmer the soup for 15min, until the potato is cooked. It should be soft but not mushy.
- Lastly, add the cream and cook for another minute or so until amalgamated. Serve topped with a sprinkle of Cajun blend, and some chopped spring onion.
