Typically, our last bank holiday weekend in August was a cold and rainy one here in London. There was nothing to be done but put on a cardigan and make a pot of one of my favourite soups – Corn Chowder. I posted it on my FB page and everyone wanted some! So, below is the easy-to-do recipe for all to see.
BTW, I use 2 fresh corncobs. If you have them, all you need to do is peel the corn 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 plate to catch the corn because it can go all over the place. I also tend to bulk up the soup with a thickener (I use the potato-based variety). Enjoy a bowl on its own or with some toast or crusty bread – Yummmmm!
Sweetcorn, potato and pancetta chowder