Sweet Corn Chowder with Pasta Shells Recipe
Ingredients
| Green pepper | 1 Small | |
| 450 g / 1 lb potatoes, peeled and diced | ||
| 350 g / 12 oz / 2 cups canned or frozen sweetcorn | ||
| Onion | 1 , chopped | |
| Celery stick | 1 , chopped | |
| A bouquet garni (bay leaf, parsley stalks and thyme) | ||
| 600 ml / 1 pint / 2 1/2 cups chicken stock | ||
| 100 ml / 1/2 pint / 1 1/4 cups skimmed milk | ||
| 50 g / 2 oz small pasta shells | ||
| Oil | 2 Cup (16 tbs) (For frying) | |
| 150 g / 5 oz smoked turkey rashers, diced | ||
| Black pepper salt | 1 To taste | |
| Bread sticks, to serve | ||
Directions
1. Halve the green pepper, then remove the stalk and seeds. Cut the flesh into small dice, cover with boiling water and stand for 2 minutes. Drain and rinse.
2. Put the potatoes into a saucepan with the sweetcorn, onion, celery, green pepper, bouquet garni and stock. Bring to the boil, cover and simmer for 20 minutes until tender.
3. Add the milk and season with salt and pepper. Process half of the soup in a food processor or blender and return to the pan with the pasta shells. Simmer for 10 minutes.
4. Fry the turkey rashers in a non-stick frying pan for 2-3 minutes. Stir into the soup. Season to taste and serve with bread sticks.
2. Put the potatoes into a saucepan with the sweetcorn, onion, celery, green pepper, bouquet garni and stock. Bring to the boil, cover and simmer for 20 minutes until tender.
3. Add the milk and season with salt and pepper. Process half of the soup in a food processor or blender and return to the pan with the pasta shells. Simmer for 10 minutes.
4. Fry the turkey rashers in a non-stick frying pan for 2-3 minutes. Stir into the soup. Season to taste and serve with bread sticks.
Chef
