Landscape (UK) - - Kitchen -

Sweet­corn reaches the end of its sea­son this month, but is still cur­rently at its sweet, juicy best. It can be en­joyed sim­ply, on the cob with a smear of salted but­ter, but also works well in a chow­der with milk and cream. To make: melt 2 tbsp but­ter in a large saucepan set over a medium heat. Add 1 small, finely chopped, peeled onion and a pinch of salt, cook­ing for ap­prox­i­mately 5 mins un­til soft. Add 1 finely chopped, peeled gar­lic clove, 2 tsp mild curry pow­der and 1 tsp ground turmeric, cook­ing for 2 mins. Stir in 2 medium pota­toes, peeled and finely diced, and cook for a fur­ther 3 mins, then cover with 280g sweet­corn and 600ml veg­etable stock. Bring to the boil, sea­son with salt and pep­per, then sim­mer gen­tly un­til the pota­toes are ten­der, ap­prox­i­mately 20-25 mins. Add 2 large skinned and diced chicken breasts and cook for 10 more mins. Stir in 250ml dou­ble cream and 1 cored, seeded and diced vine tomato. Gen­tly mash the vegeta­bles with a potato masher be­fore sea­son­ing to taste with salt, pep­per and Tabasco sauce. Cover and keep warm over a very low heat. La­dle the soup into warm bowls and serve with grilled bread.

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