Corn Chowder



¼ cup oil
1 medium onion, finely chopped
2 celery sticks, finely chopped
1 red bell pepper, finely chopped
1 green pepper, finely chopped
1 yellow pepper, finely chopped
6 spring onions, finely sliced (reserve the green parts)
2 medium potatoes, finely cubed
2 cups sweetcorn
2 Supreme Bay Leaves
1 tsp Supreme Coarse Black Pepper
1 tbsp Supreme Garlic Powder
1 tbsp Supreme Onion Powder
1 tsp Supreme White Pepper Powder
1 tsp Supreme White Chilli Powder
Salt to taste
1 lt chicken/ veg stock
Blend together:
3 cups sweetcorn
1 cup milk
1 cup double cream


Heat the oil in a large deep pot over medium heat and bay leaves, onions, celery and whites of spring onions. Sauté until soft then add coloured peppers. Sauté peppers for 5 minutes then add coarse black pepper, garlic powder, onion powder, white pepper powder and white chilli powder. Cook the spices for a few minutes then add potatoes, sweetcorn and stock water. Bring to a boil then reduce heat to medium-low and simmer. In the meantime blend together 3 cups sweetcorn, 1 cup milk and 1 cup double cream. Add to the pot stir well. Stir occasionally and continue to simmer for 25-30 minutes. Check seasoning and stir in half of the greens of spring onions. Spoon into bowls, garnish with spring onions and serve.

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