Sweetcorn Chowder

Katie & Charlotte's Sweetcorn Chowder

Serves 6

Ingredients 

6 raw cobs of corn
1 medium white onion, sliced finely
1 large garlic clove, bashed and sliced
2 celery sticks, finely sliced (including a handful of the leaves)
600g Charlotte potatoes, 1cm cubed
1 tbsp butter or dairy free spread
1 tbsp flour
250ml milk or milk alternative
500ml stock

Method

1. Fry the onion and celery stalks, until soft, including a handful of the leaves.
2. Stir in the garlic and potatoes. Fry for a few minutes.
3. Add the flour and spread, to make a roux.
4. Slowly pour in the milk, stirring to avoid lumps. 
5. Pour in the stock, and simmer for five minutes.
6. Meanwhile, prepare the corn. Hold the cob on its end, and carefully slice down to remove the kernels - not too close to the core.
7. Then, with the back of the knife, scrape down to remove the remaining juicy goodness. 
8. Add the kernels and the juicy goodness to the pan, simmer for another five minutes.
9. Season to taste. You may wish to add more stock.
10. Serve and enjoy.
11. You could add a sprinkling of dill, parsley, or coriander and lime juice.