Corn Chowder

Winter has arrived in Cape Town, but I'm not really complaining, I love this kind of weather. There are many way to warm up and the only thing better than cuddling under a warm blanket with a good book or movie is a big bowl of steming winter soup or stew.

This creamy American style soup is the perfect way to warm up on a cold winters night. Served with salty crackers or chunks of fresh bread it makes a hearty main meal.


Ingredients:

250g salty pork belly cut into small cubes (or a pkt of streaky bacon)
1 onion, chopped
3 big potatoes cut into small cubes
500ml hot water (2 cups)
300g frozen sweetcorn
salt and black pepper to taste
700ml milk

2 heaped tbls all purpose flour (or cornflour)
8tbls tap water (enough water to make a smooth paste)


To make:

- Fry the pork in a big pot over a medium high heat till it has a good color then add the chopped onion and fry till the onions as soft and sweet.
- Add the cubed potatoes and hot water then cover the pot and slowly cook for about 30 to 40 minutes.
- In a cup mix the flour and water till there are no lumps then pour into the big pot and stir through.
- Add the sweetcorn and bring the soup back to the boil while stirring, cook for 3 to 5 minutes till the corn is cooked.
- Add salt and black pepper to taste.
- Add the milk and heat gently for 5 minutes but do not let the milk boil.
- Serve in big soup bowls with a sprinkle of black pepper over the top.





Note: If you prefer a thicker soup add another spoon or two of flour mixed with a bit of water to thicken the soup.


Ideas :

- For a vegetarian version leave out the pork and use vegetarian bacon bits instead.