From What’s Cooking: Vegetarian, Jenny Stacey, Parragon, 1999.
Now the mixture was stirred until it came to boiling point when broccoli florets were added together with 3 cups frozen sweet corn. The mixture was now brought back to the boil and then simmered until the vegetables were cooked, 15–20 minutes.
To finish the chowder about 50g cheddar cheese was grated and stirred in until it had melted. Chopped parsley was added and it was served.
This was a warming and filling chowder, creamy and satisfying though for me it needed a little more zing to it. I think next time that I may add a chopped hot chilli and see if that gives me the bounce that I think it needs.
Ease of cooking: ✔✔✔✔