Corn and celery chowder recipe

Jam-packed with flavour, this recipe from Entertablement is perfect for autumn in the UAE.

Not only is it full of fresh veg, but you'll love the sweet, slightly spicy taste from the basil garnish too.

A great lunch or a starter, you can even serve it with salad and bread when you're in need of a hearty dinner.

Overview: 

Prep time: 15 minutes

Cook time: 40 minutes

Serves: 6 people

Ingredients: 

3 tbsp olive oil

240g chopped onion

227g chopped celery

1 tbsp finely chopped garlic

1.8kg diced tomatoes, stems, seeds & membranes removed

1 litre chicken stock

375g corn kernels, cut from 5-6 ears of corn

1/2 tsp salt

1/8 tsp cayenne pepper

2 tbsp fresh basil (optional)

Instructions:

1. Heat a large pot over a medium heat and warm the oil.

2. Sauté the onion and celery for 6 to 8 minutes until transparent. Remove around 150g and set aside.

3. Add garlic to the pot and stir for one minute.

4. Add the tomatoes and stock. Bring to a simmer and cook for 15 to 20 minutes until the veg is tender. Let it cool slightly.

5. Add to a blender and blend until it reaches your desired consistency.

6. Put the chowder back in the pan and add the onion-celery mix that you set aside earlier.

7. Add the corn then season with salt and cayenne pepper. Mix well.

8. Bring to a simmer, reduce the heat and cook for around 5 minutes until the corn is tender.

9. Taste and adjust the seasoning if needed. Serve with a garnish of fresh basil.

Storage tips 

Once cool, put this chowder in an airtight container and keep in the fridge for 24 hours.