January
8th 2007
Fee’s Corn Chowder

Posted under Entrees and Nibbles

Preparation time: 10 minutes

Total cooking time: 30 minutes

Serves 6

60 g butter
1 large onion, finely chopped
1 clove garlic, crushed
2 medium potatoes, peeled and cubed
4 cups chicken stock
420 g can creamed corn
420 g corn kernels, drained
salt and white pepper
pinch cayenne pepper, option (I used chilli powder)
ΒΌ cup cream
2 tablespoons chopped chives

Method

  1. Heat the butter in a large heavy-based pan. Add the onion and cook, stirring, over medium heat for about 5 minutes, until soft and lightly golden. Add the garlic and cook for a further minute.
  2. Add the potato and stock and bring to the boil. Reduce the heat and leave to simmer for 10 minutes, add the cans of creamed corn and drained corn kernels and simmer for a further 10 minutes.
  3. Season with salt, pepper and cayenne pepper (if you are using it) to taste and stir in the cream and chives. Reheat gently, without boiling, and served immediately. Garnish with a sprinkling of freshly chopped red capsicum for contrast, if desired.

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