Corn chowder for comforting cold nights

"Like a gourmet corn chowder, life needs a little seasoning, and maybe a bit of bacon." - Jason Love

What is the difference between a chowder and a soup?

A chowder is a type of soup, but specifically has potato and cream to make it thicker or chunkier than a traditional soup. Whereas soups can be thin or very brothy, a chowder’s consistency tends to always be much heartier. Chowders also use a milk or cream base, whereas many soups rely purely on stock.

Where does chowder come from?

The word chowder originated from the French word chaudiere which referred to the type of pot made to cook the soup in. It is very popular regionally in the United States however and has many famous regional variations. The corn chowder recipe here is a staple for many areas in America. Clam chowders are a New England favourite and also includes bacon alongside the clams in a very creamy broth. Manhattan clam chowder is a variation that includes tomatoes.

Song for this recipe:

Soup - Blind Melon

Audiobook for this recipe:

The Grapes of Wrath - John Steinbeck

Ingredients for Sweet Corn Chowder:

• 1 x small onion finely chopped

• 1 x large potato, peeled and cubed

• 400ml x stock

• Sweetcorn from 2 cobs (you can also use frozen)

• 5 tbsp x double cream

• Chopped spring onions for garnish

How to make Sweet Corn Chowder:

• Fry the onion in butter or olive oil for a few minutes until slightly softened

• Add the potato and cook until browned and soft

• Add the stock and the sweetcorn and cook for 6-7 minutes

• Pour in the cream and stir - season at this point to taste

• Serve in warmed soup dishes and sprinkle the spring onion over the top.

• Enjoy!