Creamy corn chowder is so wholesome, nourishing and full of flavour. It has the perfect balance of creamy savouriness with a subtle hint of sweetness and a kick of spice at the end. This is one of the most delightful suppers, perfect for this winter season.
Creamy Corn Chowder with Njuda Crumb
Creamy, nourishing and perfectly balanced this chowder is the epitome of modern family food.
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Servings: 4
Ingredients
Ingredients:
- 1 onion
- 1 tbsp oil
- 1 tbsp butter
- 450 g corn
- 500 mls chicken stock
- 300 mls cream
- 200 mls milk
- 2 medium medium potatoes
- 50 g vintage cheddar cheese
- ½ tsp turmeric
- ½ tsp salt and pepper
Crumb:
- 100 g breadcrumbs
- 1 tbsp oil
- 1 tbsp butter
- 50 g njuda
- 2 tbsp fresh parsley
Instructions
Method:
- Mise en Place : Dice the onion. Remove the corn from the cob. Peel and dice the potatoes. Grate the cheese.
- Boil the kettle and make up the stock.
- Heat the oil and butter in a saucepan. Sauté the onion over a low to medium heat for 10-15 minutes. After 8 minutes add the turmeric and potatoes.
- After 10-15 minutes add the corn. Cook for 5 more minutes. Add the stock and allow to simmer for 15 minutes.
- Blitz for 5 minutes. Season. Pass through a sieve to get a fine soup, stir in the milk and cheese.
- To make the crumb melt the butter and oil.
- Dice the njuda into small pieces. Chop the parsley. Add the breadcrumbs in to the butter & oil and continue to toss until golden brown.
- Add in the njuda, fresh parsley and cook for a coulpe minutes.
- To serve pour the soup in to warm bowls and garnish with the njuda crumb.
