I am not a cook. I can cook, but it is not something I find particularly relaxing or enjoyable. I do, however, like to cook soups. There is nothing like a hot, home-made soup on a cold, cloudy day. I recently made corn and potato chowder, and thought I'd share the recipe for those who may be interested:
1 onion, chopped
1 garlic clove, crushed
1 medium baking potato, chopped
2 celery sticks, sliced
1 small green bell pepper, seeded, halved and sliced (I used a red pepper as I prefer that flavor)
2 tbsp sunflower oil
2 tbsp butter
2 1/2 cups water or chicken stock
1 1/4 cups milk (I used soy milk)
7 oz can flageolet beans (I didn't use this ingredient)
11 oz can corn kernels
good pinch dried sage
salt and ground back pepper
cheddar cheese, grated, to serve
1. Put the onion, garlic, potato, celery and pepper into a large heavy based pan with the oil and butter.
2. Heat the ingredients until sizzling then reduce the heat to low. Cover and cook gently for about 10 minutes, shaking the pan occasionally to prevent the ingredients sticking.
3. Pour in the stock or water, season with salf and pepper to tase and bring to the boil. Reduce the heat, cover again and simmer gently for about 15 minutes until the vegetables are tender.
4. Add the milk, beans and corn including their liquids--and the sage. Simmer, uncoverd, for 5 minutes. Check the seasoning and serve hot, sprinkled with grated cheese.
This recipe is from my all time favorite cook book: The complete book of 400 Soups. Edited by Anne Sheasby. Other soups I've cooked from this book include Garlicky Lentil soup, Peanut & Potato soup , Butter Bean, tomato & pesto soup , Mushroom, celery & garlic soup.