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Sweetcorn
Sweetcorn chowder.
Sweetcorn kernels from 2-3 cobs
½ lt chicken or veg stock (I used Marigold veg stock powder)
1 small onion finely chopped
1 tablespoon butter
½ lt milk
water
salt, pepper, cayenne pepper (if liked)
Cook the sweetcorn kernels in the stock till softened. (To get kernels off cob hold cob flat on chopping board and cut off sections with sharp knife, scrape remainder off). When kernels are softened, (20 minutes) put corn & stock in blender or use whizzer to get it as smooth as you can. While corn is cooking make a white sauce by softening the onion in the butter, then stirring in flour and the milk bit by bit. Simmer for 5 minutes then add the sweetcorn/stock puree. Dilute to the consistency you like. Season with salt, pepper – and if for adults a sprinkling of cayenne pepper. Add some chopped parsley and serve.
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