HOWEVER, I'm starting to get into the chilly weather mood.
And how do I know this?
1) I've started wearing a RIDICULOUSLY warm scarf. If you hold it up lengthways its taller than I am. It's from fat face so I have to love it. It's also the most snuggly thing ever.
2) I have matching fluffy socks. Nobody is meant to know this but I think this film gets me; http://www.youtube.com/watch?v=82utG7Q3G_k
3) Soup season is most definitely here.
And point number three brings me to this posts topic.
Don't you just love that word?! Chowder. Chowder....
Just saying it makes me feel like I should be sat down with a plate of lobster and scotch in hand.
This sweetcorn chowder is beautiful. Thick, smooth and creamy; encompassing all the qualities a good chowder should possess. Thick soups are the way forward. I love the silky feeling as each spoonful seems to melt on the tongue.
Now I've professed my love for this chowder, I just need to add a note. Being a sweetcorn chowder, this chowder shockingly contains, yeah, you guessed it, sweetcorn. I believe I am right in saying that sweetcorn is not Paleo/ Primal. So sorry for the digression from this but I do occasionally use sweetcorn, chickpeas, beans, other legumes, peanuts etc.
There's so much debate over specific foods but I personally do not find these foods to be a problem if I consume them occasionally but please take your own requirements into account. It is annoying to have to adheer to strict diet names and labels when it comes to "diets." It's definitely part of my foody-views that as individuals we all have different requirements when it comes to the foods we eat. But I shall save that rant for another day. Chowder is just too calming to get hot and flustered over.
So the point of the previous paragraph is; if you don't want to or can't eat the sweetcorn in this recipe; no problem. Omit the sweetcorn and honestly, it's still amazing. Still creamy, smooth and perfect chilly weather food.
1 large onion
1 medium leek
1 teaspoon butter (or coconut oil if you want the chowder completely dairy free)
1/2 teaspoon coarse sea salt (If you are going to use a different type of salt then you will definitely need to reduce the amount of salt so add a bit at a time if unsure - my love affair with coarse sea salt is intense so you may not have similar feelings...)
1/4 teaspoon white pepper
Pinch of dried thyme
500ml chicken stock (use a flavourful stock)
4 rashers of bacon
- Chop the onion and leek and add to a saucepan on low heat with the butter (or coconut oil)
- Sautee the onion and leek for a few minutes or until softened
- Wash the cauliflower and break into florets
- Add the cauliflower florets to the saucepan
- Add the coarse sea salt, white pepper and thyme
- Add the chicken stock and bring to the boil
- After a minute or two boiling, reduce to a simmer and leave to simmer for 20 minutes
- Whilst the chowder is simmering, fry the bacon until crispy and cooked through in a saucepan and put to one side
- Blend the contents of the saucepan until thick and creamy (I used a hand blender)
- Place the saucepan back on a low heat and add the sweetcorn
- Allow to warm through before spooning into two bowls
- Chop the bacon inton smaller pieces and add to the top of the chowder to serve
May your chilly nights be filled with bacon topped chowder :) x