Sweetcorn and celery chowder

Name: Sweetcorn and celery chowder
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves: 4
Cuisine: American
Ingredients: 100 ml double cream; salt and freshly ground pepper; 10 sprigs fresh parsley, chopped; 1 vegetable stock cube (see tips); good pinch nutmeg; salt and freshly ground pepper; 1 teaspoon dried parsley; 1 tablespoon plain flour; 326 g tinned sweetcorn; 1 litre milk; 150 ml white wine; 25 g butter; 1 medium potato, washed and cut into small cubes; 2 stalks celery, finely diced; ½ an onion, peeled and finely chopped; 1 tablespoon vegetable oil

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

In my opinion this is actually medicine. It does not matter what you are suffering from, this soup will make you feel better. I cannot say more than that except you have to try it!

Ingredients

25 g butter
1 tablespoon vegetable oil
½ an onion

Americas
United States
Vegetarian
Gluten-free
Soup

Method

Melt the butter with the oil in a saucepan. Add the onion and celery, put a lid on the pan, reduce the heat to medium-low and cook slowly for 5 minutes (time it). Mix in the diced potato and cook for about 2 minutes, stirring regularly.
Add the sweetcorn and stir in the flour. Add the wine. As soon as it begins to boil and thicken, stir in