Corn Chowder (6)

An easy recipe from ” Madhur Jaffrey’s Cookbook”.

Corn Chowder (6)
Print Recipe
Corn Chowder (6)
Print Recipe
Ingredients
Servings:
Instructions
  1. In a large pot combine the stock, bay leaf, onion, potatoes, carrot and thyme. Bring to a boil, cover, reduce heat and simmer for 25 minutes.
  2. Remove the bay leaf. Put the corn into a liquidiser and add 1 1/2 cups of the soup. Liquidise briefly. Return this to the soup.
  3. Add the cream and bring to a simmer, then cook gently for 5 minutes. Season and serve.
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