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Sunday, 9 October 2011

Milk in soup, thats just so WRONG!

According to a certain online encyclopaedia, the term ‘chowder’ refers to soups that are traditionally thickened with milk or cream.

Now, mentioned milk to me in the context of a savoury dish and I tend to start going green around the gills. I like cream, and I use it in several recipes, such as Pasta Alfredo and Carrots in the Nevers Style. I also I very much like cheese. But the idea of using milk, especially in a soup - bluerrrgghhhhh!

Mind, I was playing round the other day and came up with this idea for a chowder that is rather nice, particularly at this time of the year when there is starting to be a nip in the air. Sorry, forgot to put a picture in, but I have made it and its rather good.

Potato and Sweetcorn Chowder

1 x chopped onion

1 x crushed garlic clove

1 decent sized potato, cut into good chunks

1 x long stick of celery, sliced

1 x green pepper, de-seeded and sliced

2 tbsp of sunflower oil

2 tbsp of butter

1 pint of pre-heated vegetable stock

half a pint of full cream milk

1 x tin of butter beans

300g of sweetcorn

Salt and pepper

teaspoon of dried sage or oregano

Melt the butter in a pan with the oil. When its nice and hot, chuck in the veg - including the onion and garlic - and let it sizzle for a while. Turn down the heat and then sweat everything for ten minutes or so, giving it the occasional stir.

Now, pour in the stock, cover the pan and let everything simmer until the potatoes are starting to cook. This should take about 15 minutes, depending on how chunky the spuds are.

Finally, add the milk, beans, sweet corn and sage and give everything another five minutes or so. Check the seasoning and then serve topped with grated cheese and some crusty bread.