Corn Chowder

Method

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1. Snap the stripped cobs in half and simmer them in the stock for 20 minutes.

   Mark done Start 20 min timer

2. Lift the cobs out and discard them, keeping the stock.

   Mark done

3. Melt the butter in a heavy pan and cook the onion and celery for 8 minutes, until soft but not coloured.

   Mark done Start 8 min timer

4. Add the garlic and cook 1 minute.

   Mark done

5. Add the potato, thyme, bay leaf and the corn stock and simmer 12 minutes, until the potato is tender.

   Mark done

6. Add the corn kernels and simmer 5 minutes.

   Mark done

7. Fish out the thyme and bay.

   Mark done

8. Blend one ladleful of the soup until smooth and stir it back into the pot.

   Mark done

9. Stir in the cream, salt and white pepper and warm through without boiling.

   Mark done

10. Serve with the chives scattered over.

    Mark done

Chef’s Tips

• The cobs make the stock. Do not skip it.
• Blend a ladleful back in rather than adding flour.
• Do not boil once the cream is in.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread
• Crisp bacon
• A green salad

Storage & Reheating

Keeps 3 days refrigerated. Freezes poorly once the cream is in.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.