Tag Archives: sweet corn

Things I have been cooking lately #58: Chicken and sweet corn chowder

I grew up in a family where soup was one of the most loved and anticipated meals on the menu. My dad often joked that you could wake my oupa (grandfather) at 4am and asked him if he fancied soup and he would always say yes. This is probably because one of my grandmother’s specialities was bruine boenen soep, an incredibly filling Dutch bean soup she learned to make when my grandparents were living in Amsterdam. So when I spotted this chowder recipe in my new Save With Jamie recipe book, I had to try it out. I have made some adaptations though. Where Jamie makes his own chicken stock from scratch, I have to admit that I am a bit of a wuss and although I love saying the word carcass, I don’t much like smashing one up. If you do feel like skimming the scum off a pot of boiling chicken bones though, please don’t let me stop you. It probably would add to the flavour.

Chicken and sweet corn chowder

200g leftover cooked chicken (from roast or similar), shredded
1 onion
2 carrots
1 large potato
1/2 bunch fresh parsley
2l of chicken stock
4 rashers of smoked streaky bacon
500g frozen sweet corn150m single cream
1 handful of cream crackers

Peel the onion and slice the onion. Peel the potatoes and carrots and cut into 1cm blocks. Finely chop the stalks of the parsley.

Fry the bacon in a large frying pan over a medium heat until crispy. Remove from the pan and set aside to to drain on a piece of kitchen paper. Return the pan to the heat and add the onions, potatoes, carrots and parsley and cook gently for 25 minutes, or until soft, stirring regularly.

Transfer the veg to a large pot and add the stock, chicken and corn. Bring to the boil and simmer for five minutes. Pour half the soup into a blender or food processor and blend until fairly smooth. Transfer back to the pot, add the cream and season to taste. Serve topped with the crumbled bacon and a couple of bits of crushed cream cracker.

Serves 4 – 6

Chowder

Things I have been cooking lately #25: Vegetarian chilli

This is an easy, cheap and very healthy veggie recipe that packs a real flavour punch. It also keeps really well so it’s great for making a big batch and then bringing in to work for lunch.

Vegetarian chilli

1 onion, chopped

1 courgette, sliced

1 carrot, peeled and chopped

1 red or yellow pepper, roughly chopped

3 cloves of garlic, minced

1 small can sweet corn (or equivalent frozen)

200g baby tomatoes, cut in half

1 tsp chilli powder

1 tsp coriander

1 tsp smoked paprika

1 standard size can mixed pulses (or chickpeas or kidney beans)

500ml vegetable stock

500ml tomato passata

2/3 cup bulghar wheat

Olive oil

Heat a little olive oil in a large saucepan. Add onion, courgette, carrot, pepper and garlic and sauté over a medium heat for 7 – 8 minutes. Add the corn, baby tomatoes and spices and cook for 3 more minutes.  This makes a pretty spicy chilli but if you want your head blown off you can add more chilli powder.

Add the pulses, stock, passata and bulghar wheat and bring to the boil. Simmer for 15 minutes (or however long it tells you your bulghar wheat will take to cook on the packet. It can vary).

Allow to cool and thicken a little before serving.

Serves 4 – 6.

Veggie chili