corn chowder

Corn chowder is one of the ultimate comfort foods I love it and its much easier than you think to make. You can adapt chowders and add all sorts of things from crab meat to smoked fish the idea is really to be as hearty as possible. Jamies top tips Frozen corn is fantastic and its always a useful ingredient to have in the freezer it can be used in soups, vegetable dishes, salsas and salads. If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shell fish . Add them at the same time as you add the corn and make sure they are cooked through before you serve. Chives and parsley are great in this soup but you can also finish it with spring onion tops or even crumbled crackers. Whenever youre simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn. If its summer, buy some fresh corn and cut the kernels off the stalksee if you can taste the difference.

Pull the leaves from the celery stalks and set them aside. Chop your celery and onion.

Heat the butter in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.

Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesnt stick to the pot. Cook until the potatoes are tender, but not mushy this will take around 10 minutes.

Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve. Serving suggestions: This is delicious with a crusty brown roll or a Parmesan crisp.