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.

Orange, Pumpkin, Coconut Soup with Chilli

When winter comes, so do oranges and mandarins and I get excited all over again to discover more ways to use these beautiful fruits.

My healthy eating plan kicks in this week,  so don't expect cake recipes or delicious desserts for a little while. As I watch the temperature plummet and winter creep up faster than expected I hear my friends calling out for food that's quick and easy to prepare, will warm you from head to toe and has a flavour that will see you all yelling 'give me more'

I'm giving you a fast soup - Orange, Pumpkin, Coconut Soup with Chilli  and with a lot of flavour.

Get cracking in the kitchen, there is no time to sit on the couch wrapped in a furry blanket. Because winter is also a time to take some beautiful walks in the fog, prepare your vegetable patch ready for spring, plant some striking bulbs that will surprise you in spring and make a start on that new hobby you have been promising yourself.

Winter - savour it!

ORANGE, PUMPKIN AND COCONUT SOUP - with a Hint of Chilli

Ingredients

1 onion chopped

2 medium potatoes peeled and diced

600g peeled and diced pumpkin 

400ml coconut milk

1/2 cup stock or water

1 tbls olive oil

1 knob of butter

1 small red chilli seeded but left whole

salt and pepper

juice of 1 - 2  oranges

fresh chives

In a large pot add olive oil, know of butter and sweat the onions until soft. 

Add pumpkin and potato and cook for 5 minutes.

Add coconut milk, stock, salt, pepper and the whole chilli.

Cook partly covered on a very low heat until pumpkin and potato is cooked.

Add juice of one orange. Turn off the heat and allow to cool. Remove the chilli and discard.

Blend soup using a hand held or bench blender until smooth and silky. Taste and add extra orange juice if required.

Serve with a sprinkling of fresh chives.