Corn Chowder

This is a great comfort food when you need subtle favours and a heartwarming dish. If you live in a country that has fresh corn readily available I would suggest using corn on the cob to bring a bit more flavour to this dish.

Ingredients

• 1 stalk celery
• 1 medium onion
• olive oil
• ½ teaspoon fresh or dried thyme
• 1 tablespoon all-purpose flour
• 2 cups of whole milk
• 1 cup of veg stock
• 1 medium Yukon Gold potato, peeled and cut into little cubes
• 3 spring onions
• 2 cups frozen corn
• ¼ cup chopped,  parsley

Method

Finely Chop the celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery, onion, and thyme. Stir until the vegetables start to brown. 

Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk and stock, add the potato and bring to a boil, stirring the whole time so the soup doesn't stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes. 

Meanwhile, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn and spring onion. Bring the soup back to the boil, then serve seasoning with plenty of salt and pepper.