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Ingredients

Serves 4

QTY UNIT INGREDIENTS
30 g Unsalted Butter
1 ea Onions lrg
2 tsp Corn Flour
800 ml Vegetable or Chicken Stock
2 ea Tomatoes lrg
1 kg Freshly cut Corn Kernels (frozen or canned if you must)
0.5 tsp Ground Black Pepper
0.25 tsp Cayenne Pepper
250 ml Cream
Seasoning

SWEET CORN AND TOMATO CHOWDER

RECIPE COLLECTION BY RICHIE WILSON

Fire sweetcorn soup with confit tomato and chive

METHOD:

Using a heavy-bottomed pot, melt the butter over medium-low heat. Add the onions and sweet gently stirring occasionally for 10 – 15 minutes until they get nice and golden in colour. Now, add the cornflour and continue stirring for 2 – 3 minutes for the flour to cook thoroughly. Add about a 1/2 of the stock now, stirring well while you add it until the flour dissolves completely. Remove the seeds from the tomatoes and finely dice the flesh before adding 3/5 of them along with the corn kernels, salt, black pepper, cayenne and the rest of the stock now. Bring to a boil, reduce to a low simmer and cover. Cook for 20 minutes.

Now add in the cream and simmer for a further 5 minutes. Pour into your serving bowls and finish with the remaining diced tomatoes you have left to garnish along with a little finely chopped chives if you have a few.

Enjoy!