Warming, tasty and filling, this classic corn chowder with garlic croutons is comfort in a bowl
Ingredients
- 25g butter
- 1 small onion, finely chopped
- 1 small garlic clove, crushed
- 1 stick celery, chopped
- 1 small green pepper, deseeded and cubed
- 1 large potato, cubed
- 600ml semi-skimmed milk
- 300ml vegetable stock
- 300g can sweetcorn, drained and rinsed
- few drops Tabasco sauce
- 2 tbsp chopped fresh chives, to serve
For the croutons
- 2 thick slices bread, crusts removed and cubed
- 2 garlic cloves, crushed
- 2 tbsp olive oil
Method
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Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
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For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.