- 4 EACH MEDIUM POTATOES CUT INTO 1 CM CUBES
- 600 ML NAGE
- 2 EACH SPANISH ONION FINELY CHOPPED
- 6 SPRIGS OF CELERY PEELED AND DICED SMALL
- 2 EACH LEEK DICED SMALL WHITE ONLY
- 2 BAGS SWEETCORN
- 900 ML MILK
- 300 ML DOUBLE CREAM
- 1 BUNCH CHIVES CHOPPED FINE
- 1/2 BUNCH PARSLEY CHOPPED FINE
- 2 EACH BAYLEAF
- 1/3 BUNCH THYME
Sweetcorn chowder
Alexander Wood
25th November 2010
Sweetcorn chowder
Needs no introduction, tis a soup nothing more, nothing less.
Ingredients
Method
Method
PARBOIL THE POTATO UNTIL JUST READY.
SWEAT THE ONION,CELERY,LEEK IN BUTTER FOR 10 MINUTES NO COLOUR,BLITZ AND PASS
ADD THE BAYLEAF,THYME,MILK,CREAM AND THE SWEETCORN AND LET SIMMER FOR 20-25 MINUTES,THEN ADD THE POTATOES IN LAST MINUTE.
TAKE OUT BAYLEAF AND THYME BEFORE SERVING THE SOUP SHOULD BE NICE AND CREAMY!!!!!!
GARNISH WITH FRESHLY CHOPPED CHIVES AND PARSLEY
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
