Corn Chowder

Jenny Smith
Jenny Smith

Prep: 10min

Cook: 20min

Total: 30min

Yield: 2 servings

Dish: Soups

Cuisine: Soups

Ingredients

  • 1 diced onion
  • 2 tsp of crushed garlic (or 2 garlic cloves)
  • 2 tbsp of olive oil
  • 1/2 tsp cumin
  • A pinch of turmeric
  • 2 diced and peeled potatoes
  • 1 cup of warm chicken stock
  • 1 tbsp of cornflower dissolved in 1 cup of soy milk
  • Sweetcorn kernels cut from 2 cobs

Method

  1. Fry onion until translucent with 1 tbsp of the olive oil, 1 tsp of the garlic, cumin and turmeric
  2. Add 2 diced and peeled potatoes, chicken stock and a cup of boiling water and simmer for 15-20 minutes until potatoes are cooked
  3. Blend potatoes and add 1 cup of boiling water and soy milk + cornflour
  4. Add corn kernels
  5. Boil until thick and how you like it (add more water if you prefer)
  6. Meanwhile fry 2-3 handfuls of prawns in 1 tsp garlic and 1 tbsp olive oil
  7. Serve with prawns and chives on top

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Keywords: Corn Chowder, Corn, Chowder