Sweet­corn-and-seafood chow­der in gar­lic-but­ter bread bowls

Country Life Every Week - - Kitchen Garden Cook Sweetcorn -

Serves 4 In­gre­di­ents

Splash of olive oil 1 red onion, diced 2 cel­ery stalks, finely chopped 2 red chill­ies, sliced 3 corn on the cob 1 large potato, peeled

and diced 1.75 pints (1 litre) hot veg­etable stock 100g smoked had­dock, cut

into bite-size chunks 100g cooked prawns 100g cod, cut into bite­size chunks 50ml sin­gle cream Hand­ful fresh pars­ley,

chopped

4 small round loaves of bread 3 cloves gar­lic, crushed Hand­ful fresh pars­ley,

chopped 100g but­ter Sea­son­ing

Method

Chop the onion and fry it gen­tly in the splash of olive oil un­til soft, but not browned, be­fore adding the chopped cel­ery stalks and red chill­ies and con­tin­u­ing to cook for a cou­ple of min­utes. Cut the sweet­corn ker­nels off the cobs, add them to the pan and stir for a fur­ther few min­utes, then pour in the stock and add the peeled and diced potato.

Sim­mer un­til the potato is al­most ten­der be­fore drop­ping in the pieces of cod and smoked had­dock. Con­tinue to cook for a few more min­utes, then add the prawns to heat through. Fi­nally, pour in the sin­gle cream, stir well, add the pars­ley and sim­mer gen­tly while you pre­pare the gar­lic-bread bowls.

Slice the tops off the loaves of bread, then scoop out the cen­tre so you’re left with four bowl-shaped pieces of bread. Make the gar­lic but­ter by melt­ing the but­ter in a mi­crowave, adding the crushed gar­lic cloves, chopped pars­ley and sea­son­ing and mix­ing it well be­fore brush­ing the in­sides of the loaves—and just over the top of the outer lip—with the gar­lic but­ter (the smell will be divine), then la­dle in the chow­der and serve im­me­di­ately. With these bowls you won’t mind any­one wan­der­ing off!

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