Corn Chowder

Today I've made two comfort dishes; this corn chowder and my mouthwatering Molokhia. I feel incredibly guilty when I say "my xxx" especially when they're traditional dishes, or dishes that have been cooked for years and years. But I get protective and take ownership when I take a journey on my own in the kitchen, no recipe, just me and my ingredients, a sense of direction and clear destination.

Moving on to today's soup.

This is one of those "we need to go to the supermarket..... tomorrow" kind of dishes. Frozen corn? check, a potato? check. Vegetable stock? check. The rest of the ingredients are optional but highly recommended.

Recipe

COMFORTING CORN CHOWDER

I begin with frying my onions, carrot and ginger but if you're being kind to your tummy or body right now and want to omit the oil, you can just boil everything together.

SERVES 4

PREP TIME 10 MINS | COOK TIME 20 MINS | TOTAL 30 MINS

INGREDIENTS

1 tbsp oil

1 onion (finely chopped)

1/4 carrot (finely chopped)

thumb ginger (grated)

1 cup cubed potato

2 cups frozen corn

1 tsp coriander powder

1 tsp ground white pepper

2-3 cups (500-700 ml) veggie stock (depending on desired thickness)

1/2 cup (120ml) DF milk

salt to taste

* 1 tbsp corn starch

* 1 tbsp cold water (only needed if soup isn't thick enough)

METHOD

Fry the onion, carrot and ginger in a little oil on a med heat until onions beginning to brown.
Add the coriander and stir for 1 min.
Add the sweetcorn, potato, stock and pepper and simmer for 15-20 mins or until potatoes are soft.
Add the DF milk, heat through.
Using a stick blender blend the soup for just a few seconds. Or, remove 1 cup of soup and blend it then pour back in. You don't want all the soup blended, just thickened up a bit. (If soup isn't thick enough for your liking mix the corn starch and cold water until dissolved then stir into the soup)
Taste and season with salt and black pepper.
Serve with chopped coriander and a sprinkle of smoked paprika if yo have it.