← Nouns Cooking · American

Ingredients

• 40 g Butter
• 1 Onion, diced
• 2 celery sticks, diced
• 2 cloves Garlic, crushed
• 1 tsp Dried thyme
• 2 tbsp plain flour
• 1 l vegetable stock
• 400 g waxy potatoes, peeled and diced
• 600 g corn kernels (from about 5 cobs, or frozen)
• 250 ml Milk
• 120 ml single or double cream
• 1 tsp salt, or to taste
• ½ tsp Black pepper
• 4 slices smoked bacon, cooked crisp and crumbled (optional)
• 2 tbsp Chives, snipped

Method

1. Melt the butter in a large saucepan over medium heat. Cook the onion and celery for 6–8 min, until soft but not coloured. Add the garlic and thyme for 1 minute.
2. Stir in the flour and cook for 1 minute, then gradually whisk in the stock until smooth.
3. Add the potatoes, bring to a simmer and cook for 10–12 min, until just tender. Add the corn and simmer for 5 min more.
4. Ladle about a third of the chowder into a blender (or use a stick blender briefly in the pan) and blitz until smooth, then stir it back in to thicken the soup.
5. Pour in the milk and cream and heat gently for 3–4 min without boiling. Season with salt and pepper.
6. Serve topped with chives, and crumbled bacon if you like.

Tips

• The bacon topping is optional; leave it off to keep the chowder vegetarian.
• For gluten-free chowder, skip the flour and stir in 1 tbsp cornflour mixed with a little milk at the end.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats BBC Good Food