Spicy Corn Chowder
|Butter||1 Ounce (25 Gram)|
|Onion||1 Medium, finely chopped|
|Chicken stock||8 Fluid Ounce (250 Milliliter)|
|Milk||10 Fluid Ounce (300 Milliliter)|
|Potatoes||2 Medium, parboiled for 10 minutes, drained and finely chopped|
|Sweet corn kernels||1 Pound (500 Gram)|
|Double cream||8 Fluid Ounce (250 Milliliter)|
|Chopped pimento||2 Tablespoon|
Melt the butter in a saucepan.
Add the mion and fry until it is soft but not brown.
Sprinkle over the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the stock and milk.
Return to the heat and bring to the boil.
Simmer, stirring, until thickened and smooth.
Stir in the potatoes, corn and salt and pepper to taste, cover and cook gently for 20 minutes.
Stir in the cream and heat through gently without boiling.
Stir in the pimiento and serve.