Sweetcorn, Ham Hock and Watercress Chowder

Name: Sweetcorn, Ham Hock and Watercress Chowder
Yield: Serves 4
Ingredients: 150 g cooked ham hock or good-quality baked ham, shredded; bunch of watercress, to garnish; kernels from 4 sweetcorn cobs; salt and pepper; small knob of butter splash of olive oil; 1 onion, diced; 2 celery sticks, diced; grated zest of ½ lemon; 1 small potato, diced; 200 ml double cream; 1 litre chicken stock; 1 carrot, diced; leaves from 2 small thyme sprigs; 2 garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Soup
September
July
Gluten-free
August
October
Summer

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