Potato and Sweetcorn Chowder
6 cobs sweet corn
2 T vegetable oil
1 onion, finely diced
3 garlic cloves
1 celery stalk, diced
salt and pepper
1 carrot, peeled and diced
2 large potatoes, peeled and diced
1 L vegetable or chicken stock
2 T finely chopped flat-leaf parsley
2 T vegetable oil
1 onion, finely diced
3 garlic cloves
1 celery stalk, diced
salt and pepper
1 carrot, peeled and diced
2 large potatoes, peeled and diced
1 L vegetable or chicken stock
2 T finely chopped flat-leaf parsley
Bring large pot of salted water to boil, cook sweet corn 5 mins. Reserve 1 cup cooking water. Cut corn kernels from cob, place half in blender with reserved water and blend smooth. Heat oil in saucepan, add onion, garlic, celery, salt, cook 5 mins. Add carrot and potatoes, cook 5 mins, add stock, corn kernels, blended corn, reduce heat and simmer 20 mins, until vegetables tender. Season well, stir in parsley.