From simple things comes greatness. This is a wonderful example of how a few humble ingredients can be transformed into delicious comfort food with relative ease. In the last of this month’s Food Revolution challenges, the Ambassadors were asked to make a hearty corn chowder (recipe provided). The idea is to propagate the recipe, putting our own spin on it and showcasing the concept with friends, family and colleagues.
We had a perfect opportunity with a dinner party already scheduled in the calendar, and I’m glad to say it was easy to adapt the recipe to make it wheat, gluten and dairy free for our guests. Using soya milk did effect the balance and warranted additional seasoning to counter the sweetness.
- 2 cups frozen sweetcorn (approximately 4 ears)
- 1 stalk celery, diced
- A few celery leaves, chopped
- 1 potato, cubed
- 1 white onion, diced
- 3 spring onions, finely sliced
- 1 tbsp butter
- ½ tsp dried thyme
- 1 tbsp gluten free flour
- 750ml soya milk
- 2 tbsp chopped fresh chives and parsley
Fry the diced onion, celery and thyme in butter until they soften and start to brown.
Sprinkle in the flour and stir for a few minutes to cook it out.
Add the potato and milk and bring it to the boil, stirring all the time so that it doesn’t stick and burn.
Once the potatoes are tender (about 10 minutes), stir in the corn, spring onions and celery leaves.
Bring it back to boil and serve.