Cheese n Corn Chowder

by Sayraphim on February 28, 2010

This one is one of my very earliest things I learnt to make, and I love it.
Plus, it’s really simple, which is always wonderful.

1 can of corn
1 can of creamed corn
1 onion
some garlic (depending on how much you like, I usually use about 2 cloves)
a teaspoon or so of cumin seeds
a stock cube (chicken or veggie)
2 cups of hot water (for the aforementioned stock cube)
a wodge of grated tasty (or other good-for-melting) cheese (I do a couple of good pinches per person)
1 potato (optional)
a wodge of fresh herbs, chives for preference by parsley works wonders as well

  1. Cut up the onion and fry in a little olive oil until just before it starts to turn brown
  2. cut up or mince the garlic and chuck it in the pot for a minute or so, stirring constantly in the hope the onion doesn’t go any browner
  3. make up the stockcube in the hot water, pour that into the saucepan
  4. empty both corn cans into the water as well
  5. if you’re using the potato, cut it into small cubes and chuck it in now too.
  6. and chuck in the cumin
  7. leave to simmer, stirring occasionally for around 10 to 15 mins, or until the potato is soft. If you used it. 🙂
  8. Put the herbs in now, stir and leave for a few minutes
  9. Ladle into bowls and sprinkle a wodge of grated cheese on the top.
  10. Serve with fresh buttered bread.

Best In Soup Show ribbon, 10 years running!

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