Corn Chowder

The world of soups will never stop to surprise me. Just when you think you have seen it all, there is another soup to leave you flabbergasted. This soup was a bit like this. An American classic but hey, not common in Europe. So easy and so so good.  So comforting. Tried it and I thought: how is it possible it's taken me 41 years to cook this recipe?

INGREDIENTS:

-450 grams of canned corn. 

-1 and 1/2 cups of water.

-1 and 1/2 cup of milk.

-1/2 onion.

-3 small potatoes.

-2 cloves of garlic.

-1 chicken stock.

STEPS:

1. Sautee diced onion and diced garlic for 4 minutes.

2. Add the diced potatoes and sautee.

3. Now add all the corn with the water from the cans. Stir for 5 minutes.

4- Now add the water and the milk, and stock and bring to a boil.

5. Now bring fire down and let it simmer for 10 minutes until the potatoes are soft.

6. Now scoop out about 8 tablespoons of the corn and place in bowl.

7. Now puree the rest with a hand blender.

8. Bring it to a boil and add the corn and serve.

I will definitely be making this soup next winter. The wonderful thing about this soup is that you can make it more brothy, more creamy, more cheesy, more bacony, more paprikay, whatever you fancy.