Sweet Corn Chowder
Monday, 26 May 2008
This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.
At a glance
2 tablespoons butter
2 tablespoons flour
2 teaspoons Colman’s dry mustard
2 cups chicken stock
2 cups canned sweet corn (measured after draining)
1/2 cup diced ham
1 green onion, finely chopped
2/3 cup heavy cream
Salt and pepper to taste
Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.
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