Sweet Corn Chowder
|Corn cobs/450 gram canned sweetcorn kernels||4|
|Butter/Margarine||1⁄2 Ounce (15 Grams)|
|Celery/Cabbage||9 Ounce, chopped (250 Grams)|
|Potatoes||3 , chopped|
|Soya milk||18 Fluid Ounce (500 Milliliter)|
If using fresh com, scrape off the kernels with a sharp knife.
Heat the butter or margarine in a large pan and saute the celery or cabbage over a medium heat for 5 minutes.
Add the potatoes and fresh or canned sweetcorn kernels and cover with water.
(You can add the cobs to the liquid while cooking to improve the flavour of the stock.) Half cover the pan and simmer until the com is tender.
Transfer the soup to a food processor or blender, discarding the cobs if they have been added for flavouring, and blend to a coarse puree (the sweetcorn kernel skins will not blend to a smooth puree).
Return the soup to the pan and add the soya milk and salt and pepper to taste.
Reheat and serve at once.