Corn Chowder

Ingredients                                                                                                      

 

Butter  25g

Yellow onion, chopped  50g

Carrot, chopped  50g

Celery stalk, chopped  25g

Sweet corn, kernels  150g

Bay leaf  1

Milk  500ml

Potato, peeled and diced  75g

Red bell pepper, chopped 25g

Salt and fresh ground pepper to taste

Thyme leaves for garnish

Method

1.       In a large saucepan, melt the butter over medium heat.

2.       Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

3.       Add corn to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer.

4.       Cover the pot and cook for 30 minutes.

5.       Discard the bay leaf.

6.       Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost tender.

7.       Bring to a boil, reduce the heat, and simmer for 5 minutes. Garnish with thyme