Brasserie Blanc - Seasonal Sweetcorn Chowder
Cobs, kernels and hairy husks. Raymond gets his teeth into sweetcorn with this great chowder recipe from Brasserie Blanc!
|For the chowder|
|35g||Large onions, peeled and diced to 1cm squares|
|5g||Garlic, peeled and finely chopped|
|½||Whole thyme sprig|
|35g||Celery diced into 1cm squares|
|45g||Carrots, peeled and diced into 1cm squares|
|100g||Maris Piper potatoes, peeled and diced into 1cm squares|
|265g||Fresh sweetcorn kernels (or you can use frozen)|
|1 pinch||Finely ground white pepper|
|For the garnish|
|A few||Thin strips of red pepper, finely diced|
|A handful of freshly popped popcorn|
|2 tbsp||Freshly chopped chives|
For the chowder
Sauté the onion, garlic & thyme in the butter for 2 minutes without colouring. Add the carrots, celery, potato and sweetcorn.
Cook for 5 minutes.
Add the water, simmer for 10-12 minutes until the potatoes are tender. Add the milk, salt and pepper.
Bring to the boil and simmer for 20 minutes. Using a liquidiser puree for four minutes until smooth. (Make sure you do not liquidise boiling soup, rather allow it to cool a little first).
Pass through a strainer.
Reheat the soup until piping hot. Pour into bowls and serve immediately with finely diced red peppers, fresh popcorn and fresh chopped chives as garnish.
Recipe © Raymond Blanc 2015.
Recipe courtesy of Brasserie Blanc.