The Recipe
1 tablespoons butter
1 onion, chopped
1 cloves garlic, minced
1 bell pepper, chopped
1 cup chicken broth
1/2 pound red potatoes, cut into chunks
A dash of white pepper
A dash of cumin
1 can (160g) corn
225g sausage of some kind, halved and sliced
1/3 cup milk
Melt butter in a large pot over medium heat. Cook onion, garlic and bell pepper until tender, approx. 10 minutes. Stir in broth, potatoes, pepper and cumin and bring to a boil. Reduce heat and leave to simmer for 25 minutes.
Puree half the corn in a blender or food processor. Stir pureed corn, remaining whole corn, sausage and milk into the soup. Leave to simmer for another 25 minutes or until the potatoes are done.
The Verdict
YUM!!! I like my corn chowder with a bit of a kick, so I added chilli flakes to my portion, and thought it tasted fantastic :-) But there was too little of it - according to the recipe, this should serve 3 - DH and I scraped the pot and hardly got our fill. Next time I'll increase the measurements by 50% - the liquids possibly by 100% as I don't mind my soup being a tad more liquid. Also not entirely sure that it's necessary to puree half the corn, but it might have added to the creaminess, so I don't know...
Anyway, this is DEFINITELY a soup I'll be making again. It was one of the best I've tried in awhile.
Thursday, May 10, 2012
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