Recipes donated by Mark Hix
Sweetcorn is one of my favourite foods in tins. It’s always sweet and flavoursome, vibrant yellow and has a bit of bite to it. Corn chowder is a great American brunch dish. A large bowl with some crusty bread makes a welcome lunchtime meal on its own. You can modify chowders and add all sorts of things from crab meat to smoked haddock – the idea is really to be as hearty as possible
1 large onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
4 rashers of rindless, smoked, streaky bacon, chopped into rough 1cm squares
1tsp tomato purée
1.2litre hot chicken stock
1 x 250g can of sweetcorn
1 large potato, peeled and cut into rough 1cm cubes
2tbsp chopped parsley
60ml double cream
Gently cook the onion, garlic and bacon in the butter for 4-5 minutes until soft. Stir in the flour and the tomato purée and cook on a low heat for 1-2 minutes. Gradually add the hot chicken stock, bring to the boil and simmer for 5 minutes. Add the sweetcorn and potatoes, season with salt and pepper and simmer for another 20 minutes. Remove about one-fifth of the soup from the pan; blend until smooth.
Return to the pan with the cream and parsley and simmer for 5 minutes. Check the seasoning and re-season if necessary. Serve immediately.