Friday, August 11, 2017

Sweetcorn and Potato Chowder

This recipe is from Barbara Cousins' website.

2 Tsp oil
2 large onions, diced
1 tsp grated nutmeg
2 tsp cumin seeds
1 tsp dried sage
2 bay leaves
900g potatoes, peeled and diced into 1cm cubes
1.75 L stock
2 Tsp gluten free flour
550 ml unsweetened dairy free milk
650g sweetcorn
salt and pepper

Heat the oil in a saucepan and sweat the onion until it begins to soften.

Add the herbs, spices and potatoes and sweat for another 2 minutes, then add the stock and bring the mixture to the boil. Simmer for 5 to 8 minutes or until the potatoes are just cooked but still holding their shape.

Mix the flour and milk. Add to the pan along with the sweetcorn. Bring to the boil, stirring regularly and simmer for 2 minutes.

Season to taste with salt and pepper. Remove the bay leaves and serve.

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