First of all, thank you for everyone's really lovely comments on the last post. Empathy and insight are alive and well in the blogosphere it seems. :)
Now, with regards to the post title. I hate sweetcorn. I hate every form of it. It's too sweet, and it is all membraney on the outside and squishy on the inside. I hate peas for the same reason.
Dave, however loves sweetcorn. He has been bemoaning the fact that Covent Garden Soup Co have stopped doing thier sweetcorn chowder for a couple of years. So on Sunday, while Dave was doing thesis work and we were both trying to make the plan(s), I gave in and decided to try to make some. And make it so that I could eat it too. Handily, It also used up chicken leftovers, stuffing and stock made from the carcass. I think by not using seafood stock, I might be cheating, but chicken is what I had.
Sweetcorn and Chicken Chowder
600g sweetcorn (half tinned, half cut from cobs in my case)
300g cooked chicken (leftovers)
1 onion (baked in quarters)
2 cloves of garlic (baked whole)
1/2tsp fresh ground pepper
1.5l chicken stock
- I baked the onion and the garlic inside a roast chicken, if you aren't using leftovers, dice and fry for 5 mins on a medium heat in a soup pan.
- Put the rest of ingredients in, turn up heat and bring to the boil. 3. Turn down, simmer for 25 minutes till liquid has reduced and thickened.
- I blended it till it was quite smooth, but if you like soup on the chunky side, whizz it for a wee bit to thicken slightly and leave chunks.
I am really pleased with this, I think I may have been converted slightly. The pepper takes the edgy off the sweetness, and blending it got rid of the texture issue. The chicken flavour cuts through too, though Dave said he thought it still very sweetcorny in flavour. I'm calling this one a win!