Tuesday, February 7, 2012

Creamy Corn Chowder

This is my very own variation of New England style corn chowder. It's sweet delicate and very filling soup, enjoy with salted crackers of fresh bread. I made this using a home mix of gluten free flour, feel free to use wheat flour.

1 can (15 oz) sweet corn kernals (drain ⅓ of the water)
½ White onion, diced
1 stick of celery, finely diced (save the celery leaves if you have any) 
2 cloves of garlic, diced
1 tablespoon olive oil
½ teaspoon of salt
½ teaspoon of pepper
1½ cups of vegetable broth
¾ cup of heavy cream
¼ cup of milk

To thicken (optional, add to desired consistency): 
2 tablespoons of gluten free flour
1 tablespoon of water 

To garnish:
Finely chopped celery leaves and fresh parsley
Lightly fry the onions and garlic for 2 minutes in olive oil. Add salt and pepper and the can or corn with the leftover water from the can and vegetable broth and let simmer on medium for 5 minutes. Add cream, milk and celery and gently stir, simmer for a further minute. At this point you can judge the consistency of the soup. Some prefer thicker chowders, gradually add the thicken until you reach a good consistency. Sprinkle herbs and serve. (Serves 3) 

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