- For the chowder
- 50ml olive oil
- 10g frozen crushed garlic
- 100g frozen diced onion
- 100ml white wine
- 500ml vegetable stock
- 250g waxy potato, diced, prepared weight
- 500g sweetcorn kernels, frozen
- 20g unsalted butter
- Maldon sea salt and freshly ground black pepper
Sweetcorn and potato chowder recipe with artisan bread
Sweetcorn and potato chowder recipe with artisan bread
This is a quick, simple, tasty recipe which can be served with a range of frozen artisan breads and could be a fantastic starter course. It uses frozen sweetcorn, frozen onions and frozen garlic - this keeps them in season all year and reduces food waste as you only defrost what you need. Serves 4
Ingredients
Method
rustic cook from frozen rolls
Method
Heat the olive oil and sweat off the garlic and shallots. Continue to cook out until the shallots are soft. Add the white wine and reduce to a syrup, then add the vegetable stock and reduce by half. Add the diced potato and cook at a gentle simmer until barely tender.
While the potato is cooking, cook half the sweetcorn; place in a pan, cover with water and add a pinch of salt and the butter. Simmer for 5 minutes and then purée in a food processor. Pass the purée through a fine sieve and then add the purée and the remaining corn to the chowder. Season to taste with salt and pepper.
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