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Corn chowder
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Total Time:
25 minutes
Elevate your chowder by adding fish or seafood for a hearty touch.
Ingredients:
  • 1 stalk celery
  • 1 medium onion
  • olive oil
  • ½ teaspoon dried thyme
  • 1 tablespoon plain flour
  • 840 ml semi-skimmed milk
  • 1 medium potato peeled and cut into little cubes
  • 3 spring onions
  • 175 g frozen corn
  • ¼ cup fresh chives chopped, or parsley
Instructions:
  • Separate celery leaves from stalks. Dice celery and onion. Heat olive oil in saucepan over medium heat. Sauté celery (reserve leaves), onion, and thyme until browned. Sprinkle flour over veggies and cook briefly. Pour in milk, add potato, and bring to boil, stirring constantly. Cook until potatoes are tender, about 10 minutes. While simmering, chop celery leaves and slice spring onions. Once potatoes are tender, add corn, spring onions, and celery leaves. Bring soup back to boil, then serve with a crusty bread or Parmesan crisp.

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