Corn Soup

I have a hankering for a Corn Chowder! I haven't made one of these for a very long time and with winter just around the corner this would put a smile on my face and fire in my belly.

Sweet Corn is such a versatile vegetable, not only in the way it can be prepared to eat but its other uses. Did you know that toothpaste, rubber products, paint, varnish and cosmetics are just a few of the items made from corn? Amazing to think of this widely grown and eaten vegetable can do so much.
Can you think of any other product that you use on a regular basis that is also made from corn?

But I am talking food so let's get back into this fabulous Corn Soup or Corn Chowder. This soup originated in USA as a Clam Chowder and Corn Soup is often served as a vegetarian alternative.
But whatever the origin, this Corn Chowder is pretty damn good and I like to think of many Americans sitting down during Thanksgiving and dipping a chunk of bread into the very same.

My fancy - a bowl of steaming soup, some crunchy bread and a glass of wine! A perfect end to a perfect winter's day.

Corn Soup or Corn Chowder

Ingredients   serves 6 people

2 sticks celery very finely sliced
small onion very finely diced
2 medium sized potatoes, diced
500 ml reduced fat milk
500 ml cup vegetable stock or water
fresh thyme
salt and pepper
1 400g can creamed corn
2 cobs of corn with corn removed or a packet of frozen corn
knob of butter
1 tbls olive oil
2 tbls chives finely chopped
1/2 cup extra tasty cheese

• Take olive oil and butter  and add to a large pot and under a low heat. Stir in onion and celery and cook for a few minutes until the onion softens. 

• Now add potato and cook for a further 2 minutes coating the potato with oil and butter. 

• Mix milk and stock/ water together with fresh thyme,  creamed corn, salt and pepper and cook for 15 minutes or until the potato is almost cooked. 

• Take fresh or frozen corn and add this to the pot and continue to cook until the corn is soft. 

• Check consistency. If the soup is too thick you can dilute with a little more milk.

• Before serving, place some of the extra tasty cheese into the bottom of each bowl then fill with hot soup. Sprinkle with freshly chopped chives.

• This soup is delicious served with with Cheese and Herb Scones, Bagels or fresh crusty bread.

I haven't posted a recipe for my scones yet, but I will try and do this later in the week, because I have been asked to include it.  Check back soon.