Corn chowder recipe | Good Food

Corn chowder with garlic croûtons

25g butter
1 small onion
finely chopped
1 small garlic clove
crushed
1 stick celery
chopped
1 small green pepper
deseeded and cubed
1 large potato
cubed
600ml semi-skimmed milk
300ml vegetable stock
300g can sweetcorn
drained and rinsed
few drops Tabasco sauce
2 tbsp chopped fresh chives
to serve

For the croutons

2 thick slices bread
crusts removed and cubed
2 garlic cloves
crushed
2 tbsp olive oil

Method

step 1
Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
step 2
For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.