Sweet corn makes fantastic chowder, keep all the vegetables finely diced, as this soup is not pureed.
- 2-3 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 leek, chopped finely
- 2 celery sticks, chopped finely
- 1 zucchini, chopped finely
- 2 carrot, chopped finely
- 50 g plain flour
- 1 litre vegetable stock
- 2 corn cobs, kernels removed
- 2 tbsp sour cream
- 1 tbsp chopped parsley
- 1 tbsp chopped basil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a heavy-based saucepan over medium heat. Add oil and all diced vegetables, except corn.
Cook for 5–8 minutes, stirring often. Stir in flour. Lower the heat to allow the flour to cook out. Pour in vegetable stock and bring to the boil. When boiling, add corn, return to the boil and then simmer for 10 minutes.
Remove from the heat and whisk in sour cream. Check seasoning and finish with chopped parsley and basil.