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|800||ml||Vegetable or Chicken Stock|
|1||kg||Freshly cut Corn Kernels (frozen or canned if you must)|
|0.5||tsp||Ground Black Pepper|
SWEET CORN AND TOMATO CHOWDER
RECIPE COLLECTION BY RICHIE WILSON
Fire sweetcorn soup with confit tomato and chive
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.