Corn Chowder

An ultimate comfort food, very easy to make, healthy and filling
Ingredients - Serves 4
  • 1 can corn kernels or 1 cup of frozen corn kernels (you can use fresh corn, but they may take longer to cook)
  • 3 tbsp extra virgin olive oil
  • 1 large (or 300 g) onion, chopped
  • 2 celery stalks, trimmed and chopped, optional
  • 1 large (or 250 g) carrot, chopped
  • 1 large (or 350 g) potato, chopped
  • 2 bay leaves
  • 2 cups water
  • 100 g or ½ cup of cream cheese
  • ½ cup milk
  • Salt, to taste
  • ground black pepper
  • fresh parsley, chopped, optional
  1. Heat oil in a large saucepan. Add bay leaves, onion, celery, carrots and potatoes and saute till the onions are soft
  2. Add water and half of the corn and bring to a boil
  3. Cover and cook till the potatoes are very soft
  4. Add cream cheese and milk, remove and discard the bay leaves and blend till smooth
  5. Use a regular {blender} or you can also use a {hand blender} (or immersion blender) which works wonderfully for soups
  6. Add the remaining corn, salt and ground black pepper and cook for a further 2 minutes
  7. Serve warm
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