SWEETCORN & POTATO CHOWDER
Autumn is in full swing now, and some days you need to make your own sunshine.
This soup is warming, colorful and will brighten up the dullest October day.
Serves 1 -2 (double to serve more)
150g potato (peeled weight)
200g sweetcorn (from a can or frozen sweetcorn left at room temperature to defrost)
1 shallot (or ½ stick celery if you don’t “do” onions)
1 teaspoon olive oil or other cooking oil.
275ml vegetable stock (fresh or from a cube)
1 teaspoon dijon mustard
salt and pepper to taste.
1 tablespoon cream (I used soy cream, regular is fine too)
Peel and chop the shallot up. Saute in a frying pan with the oil over a medium heat for a few minutes until softened and starting to brown. Set to one side.
Chop up the potato, place in a saucepan with the stock, shallot and sweetcorn and bring to the boil. Reduce the heat & leave to simmer until the potato is cooked.
Leave to cool before blending.
If you want more texture to your chowder, remove some of the potato and sweetcorn then blitz the rest with the mustard, then return the saved potato/sweetcorn to the soup.
If you prefer a smoother soup then add the whole lot to the blender with a teaspoon of mustard and blitz.
season to taste.
You could add chicken or bacon if you’re a meat eater, chilli flakes if you like more spice, and anything else you can think of to make it a heartier meal.
Reheat and swirl with the cream before serving.
The next recipe isn’t really a recipe, more of an idea for halloween. I know strawberries aren’t seasonal, but supermarkets do sell them all year round. If you’d prefer to be more seasonal maybe plums or pears?
I’m also a rustic cook, so please forgive the very amateur decoration for the eyes and mouths!
10 large strawberries
100g white chocolate
15g dark or milk chocolate
Line a baking tray with baking paper (or foil, shiny side up).
Melt the white white chocolate by breaking into pieces, placing in a heat proof bowl and put the bowl on top of a saucepan of simmering water.
Once melted, dip each strawberry in the chocolate then place onto the baking sheet, then using a tea spoon use the rest of the chocolate to drizzle in the shape of the tail (Do ghosts have tails?......)
leave to set in the fridge.
Melt the dark chocolate as above and make the eyes and mouth (preferably in a much neater fashion than I did!).
Return to the fridge to set.