The ultimate corn chowder

Now that it's getting "cooler" in South-East Queensland (I know, 14C/57F is positively frosty, right?) it's time for SOUP!

And not just any old soup - some lovely, hearty "meal in a bowl" type of soups just bursting with flavour.

Enter the Corn Chowder of a Lifetime. Soup has never made me so happy.

Ingredients:

3 ears fresh corn

2 tablespoons butter

1 medium onion, cut into 1/2 inch dice

1/2 large red bell pepper/capsicum, cut into 1/2 inch dice

1 sprig fresh thyme, leaves removed and chopped

1/2 teaspoon ground cumin

1/8 teaspoon turmeric (can be omitted)

2 potatoes, peeled and diced

3 cups stock

salt and pepper

2 teaspoons cornflour, dissolved in 2 tablespoons water

1 cup cream

2 tablespoons thinly sliced green onion

Method

1. Husk the corn, removing all the silk, Cut the kernels from the cobs and place into a bowl. Reconcile with yourself that the little kernels will ping off everywhere and you'll find some under the fridge six months later. It happens. You can always cut the corn inside the bowl, so it catches most of the errant kernels.


2. Using the back of your knife, scrape down the cobs over the bowl.


3. Heat the butter in a large pot over low heat and add the butter, onion, belll pepper/capsicum, thyme, cumin and turmeric. Saute, stirring occasionally about 8 minutes until the onion and pepper are tender, but not browned.


4. Add the corn kernels, potatoes and stock. Bring to a boil, cover, and boil 10 minutes.


5. Use the back of your spoon to mash some of the potatoes against the side of the pot, or give it a good smoosh with a potato masher.


6. Reduce the heat to medium and season with salt and pepper.


7. Stir in the cornflour mixture and slowly pout in the pot, stirring constantly.


8. When the chowder has come back to the boil and thickened slightly, remove from the heat and stir in the cream.


9. Serve with the sliced green onions on top.






Recipe adapted from here. You can even see how much I loved it in the comments section...