Corn Chowder

This soup is a lovely soft yellow; it sings with the color of spring, and gently soothes.

Ingredients

For the soup

• 1 tablespoon butter

• 1 tablespoon olive oil

• small bunch of scallions, sliced

• 1 bay leaf

• 1 potato (approx. 10oz), peeled, and cut into small chunks

• 14fl oz milk

• 14fl oz vegetable stock

• 21oz canned whole kernel corn, drained

For the croûtons

• 2 slices of bread

• 1 tablespoon olive oil

• 2 1/2oz cheddar cheese, coarsely grated

• salt and freshly ground black pepper

Take One Can by Lola Milne

Directions

Preheat the oven to 400°F. In a large saucepan, melt the butter with the olive oil over medium-low heat. When it starts to foam, add the scallions and bay leaf. Sweat for 4–5 minutes until they begin to soften.

Stir in the potato, then add the milk and stock. Bring just to a boil, then simmer for 10–12 minutes until the potato is tender. Add the corn, and cook for another 2 minutes to just warm it through. Discard the bay leaf. Blitz the soup until smooth using a blender. If it’s too thick, thin it down with a little milk or water to your desired consistency.

Meanwhile, for the croûtons, tear the bread into smallish chunks, add to a baking sheet along with the olive oil, season, and bake in the oven for 10 minutes, until turning golden. Sprinkle over the cheese, and return to the oven for a few minutes until the cheese is oozy and bubbling.

Ladle the soup into bowls and top with the cheesy croûtons.

Tip: Try adding a little cayenne pepper or red pepper flakes to the soup for a warming kick.