It’s a very hot and sunny weekend. In fact, it has been this kind of weather throughout most of the week. Kind of missing the weather in London now, missing the feeling when you step out of the room and feel the cold air kiss the cheek of your face. Oh well…
I’ve tried various versions of cream- or milk-based chowder before, including Cauliflower Chowder, Cabbage & Carrot Chowder and Potato & Leek Soup. I can’t say if I have a favourite among all these recipes, because they are all very flavourful and could all make for a wholesome meal alone by itself. The taste of this chowder is slightly similar to the Cauliflower Chowder and the Potato & Leek Soup, though compared to the latter, this version here is much thicker and creamier as it uses more cream and potatoes. They all serve a purpose at different occasions and beats the mood in different ways.
- Butter: 50g
- White onion: 1, finely chopped
- Plain flour: 2 tbsp
- Chicken stock cube: 1/2
- Water: 500ml
- Creamed corn: half of a 310g can
- Floury potato: 2 (about 350g), cubed
- Bacon: 50g, chopped
- Cooking cream: 60ml
- Crusted bread: 1 loaf, sliced
- Heat butter in pot.
- Add onions. Fry till soft.
- Add plain flour and stir 1min.
- Add chicken stock cube, water, creamed corn, potato and bacon.
- Bring to a boil, then simmer for 15min till potatoes are cooked.
- Stir in cream and switch off the heat.
- Serve hot with crusted bread.
Mash up the potatoes slightly after they are cooked so as to give the chowder a slightly thicker consistency, which is great when it’s served with bread.
This recipe was kindly adapted from ‘Classic Essential: Potatoes’. I have intentionally omitted corn kernels from the recipe as the boy doesn’t like the texture of corns and having this in his food.