There is no real story behind this soup... You know those days, when you don't feel like doing nothing, though you have to eat something, right? In fact, I was in the mood for a good soup. It is such a nourishing and light food. Just great for a lunch. And, I was planning to make this soup for a while already. However, I could not, because I didn't have a blender. Well, my new Multiquick arrived two weeks ago or so, just in time for yummy autumn soups...! :)
Potato and Sweet corn chowder
Serves 4
Ingredients
340g canned sweet corn2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, crushed
1 celery stalk, diced
1 carrot, peeled and diced
2 large potatoes, peeled and diced
1 litre (4 cups) vegetable or chicken stock
2 tbsp finely chopped parsley or chive
1 Bring 250ml (1cup) water to the boil and add the sweet corn, cook for 1 minute. Blend half of the sweet corn in a blender and set aside.
2 Heat the oil in a large saucepan, add the onion, garlic, celery and a large pinch of salt and cook for 5 minutes, then add the stock, cooked corn and blended corn mixture. Add the carrots and potatoes, bring back to boil, reduce the heat and simmer for 20 minutes, or unit the vegetable are tender. Season well, and stir in the chopped parsley or chive before serving.
1 onion, finely chopped
3 garlic cloves, crushed
1 celery stalk, diced
1 carrot, peeled and diced
2 large potatoes, peeled and diced
1 litre (4 cups) vegetable or chicken stock
2 tbsp finely chopped parsley or chive
1 Bring 250ml (1cup) water to the boil and add the sweet corn, cook for 1 minute. Blend half of the sweet corn in a blender and set aside.
2 Heat the oil in a large saucepan, add the onion, garlic, celery and a large pinch of salt and cook for 5 minutes, then add the stock, cooked corn and blended corn mixture. Add the carrots and potatoes, bring back to boil, reduce the heat and simmer for 20 minutes, or unit the vegetable are tender. Season well, and stir in the chopped parsley or chive before serving.
