Monday 18 March 2013

Vegetable and Corn Chowder

From What’s Cooking: Vegetarian, Jenny Stacey, Parragon, 1999.

In a saucepan with some olive oil went a chopped red onion, a peeled and diced potato, a diced red capsicum and 3 garlic cloves. These were sautéed for a few minutes. Two tablespoons plain flour was now sprinkled in and cooked for another few minutes. Now 2 cups stock and 1 cup milk were added. These are not the proportions in the recipe that has twice the amount of milk to the water. I preferred a not so milky mix.

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.
Taste: ✔✔✔
Ease of cooking: ✔✔✔✔

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