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Corn and Potato Chowder
Corn and Potato Chowder is a modern Irish recipe for a classic soup of potatoes, sweetcorn and ham in a milk base thickened with a flour roux. The full recipe is presented here and I hope you enjoy this classic Irish version of: Corn and Potato Chowder.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4–6
Rating: 
Tags : Milk RecipesIrish Recipes
Here is a classic modern Irish recipe for a potato-based soup in a milk base with ham and corn.
Ingredients:
6 medium-sized potatoes, peeled
500ml (about)
chicken stock or
vegetable stock
1 onion, finely chopped
30g butter
1 tbsp plain flour
110g cooked ham, chopped
4 fresh cobs of corn
700ml milk
salt, to taste
dash of Tabasco sauce
parsley, finely chopped, to garnish
Method:
Quarter the potatoes, place in a deep pan then pour over just enough stock co cover. Add the onion then bring the mixture to a boil. Reduce to a simmer, partially cover the pan and cook gently for about 20 minutes, or until the potatoes are soft.
Drain the potatoes (reserve 300ml of the cooking stock) then mashed the potatoes and combine with the reserved liquid.
Melt the butter in a pan, add the ham and cook briefly. Scatter over the flour and stir to combine then beat in the potato mixture until thoroughly combined.
Remove the husks from the corn. Stand the cob upright and using a sharp knife cut down from top to bottom to release the kernels. Add the corn kernels and the milk to the potato mixture and bring the ingredients almost to a boil (do not boil the corn rapidly as this will toughen the kernels rather than cooking them).
Cook for about 10 minutes or until the kernels are tender. Add a pinch of salt and a dash of Tabasco sauce. Ladle into warmed soup bowls, garnish with a sprinkling of finely-chopped parsley and serve.
