Main Course
Creamy Corn Chowder with Njuda Crumb
Creamy, nourishing and perfectly balanced this chowder is the epitome of modern family food.
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
Method
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.
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