A pot of corn chowder soup

A delicious bowl of soup makes any day better!

Who doesn’t love a quick and easy soup recipe on a chilly day? Now that the weather has turned, it’s time make a pot of one of my favourite soups, Sweetcorn Chowder. It’s warm and filling – like a hug in a bowl!

Wholesome, homemade food can be as nurturing as a warm bath or a relaxing massage.  Just give yourself enough time and space to enjoy the journey from cooking to eating to digesting.  If you want a to make it vegetarian, omit the pancetta and it will remain as tasty as ever. I like to thicken my soups with some cornflour and water.

BTW, if you’re lucky enough to be using fresh corn, all you need to do is peel the corncob and cut off the base, so the cob can sit upright on a chopping board or plate. With a sharp knife (and steady hand!), remove the kernels by carefully cutting downwards, top to bottom. Rotate the cob and cut again until you’re left with just the central stalk and a pile of kernels. I usually do it on a wide plate to catch the corn kernels because they can go all over the place!

Enjoy a bowl on its own or with some crusty bread for a delicious, filling and economical meal.



The Kneader