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: 10 sprigs fresh parsley, chopped; 2 stalks celery, finely diced; 150 ml white wine; 1 litre milk; 1 tablespoon plain flour; 1 teaspoon dried parsley; salt and freshly ground pepper; 1 vegetable stock cube (see tips); good pinch nutmeg; 1 medium potato, washed and cut into small cubes; 326 g tinned sweetcorn; ½ an onion, peeled and finely chopped; 1 tablespoon vegetable oil; 25 g butter; 100 ml double cream

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

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

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Starters and Light Lunches

Soups

Alison Stattersfield

2 months ago from United Kingdom

A nice soup, but a little underwhelming, and not as tasty as I would have liked. Perhaps my alterations didn't help: a litre of milk seemed a lot to me, so I replaced some with water, and roughly blended the ingredients to thicken it up (even though it says not to!).

The licensor does not allow printing of this title