It wasn’t until I first discovered Pinterest a few years ago that I actually heard of corn chowder. It is a traditional soup from New England and as a non-American I had heard of it in the movies but never actually knew what it was. Considering that I have family that lives in Vermont it is rather shameful.
Plus from the Brit point of view corn has always been called sweetcorn and I didn’t realise it was one of the same. I would just have it on its cobb with loads of melted butter and some salt and that was about it. Maybe we ventured to some tuna and sweetcorn sandwiches but it had never made its way into a soup!
But after the American education & culture lesson and with sweetcorn being so cheap in Portugal it was something I wanted to give a go.
The first attempt was an absolute disaster and I thought it had way too bland but after a few goes I have got a corn chowder that I am pleased to share!!!
I hope you enjoy it as much as us and we would love to know what the secret ingredient is that you put in your corn chowder.
- 1 Large Onion
- 3 Medium Potatoes
- 8 Corn Cobbs
- 1Tbsp Honey
- 1Tsp Mustard
- 50g Cheddar Cheese
- 2Tsp Garlic Puree
- 1Tsp Thyme
- 2Tbsp Quark
- 2Tsp Chives
- 3 Bay Leafs
- 100ml Water
- Salt & Pepper
- Remove all the sweetcorn from the eight cobbs and place them in the soup maker.
- Peel and dice your onion and potato.
- Add your seasoning and water and then place in the soup maker on the cook and blend setting for 25 minutes.
- When cooked remove a cups worth of sweet corn and potato and set to one side.
- Add the cheese and the quark to the remaining ingredients in the soup maker and blend again.
- Pour into bowls and add your remaining sweetcorn and potato into the bowls so that you have a partly chunky soup.
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