Sweetcorn, Ham Hock and Watercress Chowder

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Spring and Summer Cooking with a Veg Box (Riverford Companions)

Spring and Summer Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Sweetcorn makes a handsome chowder Here, the salty pork marries well with its sweetness – think Parma ham and melon, or pàté and chutney – and the watercress adds a pepperincss and verdant speckling.

Ingredients

  • small knob of butter splash of olive oil
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1

Method

Heat a little butter and olive oil in a large saucepan and cook the onion, celery and carrot over a low heat until starting to soften. Add the lemon zest with the potato, sweetcorn kernels, garlic and thyme and fry for a few minutes. Tip in the stock and simmer for 20 minutes, or until everything is tender.

Stir in the cream and the ham hock and simmer for 2–3 minutes to warm the ham th