We’ve reached a crossroads.
We’re at that awkward crossover between spring and winter (henceforth known as sprinter) where
you don’t quite know how warm to dress, if you’re supposed to water the plants or the skies will do it for you, and if it’s time to give up comfort food or you can keep on getting some miles out of the slow cooker. Sprinter is only a few weeks in and I’m already looking for fusion dishes that satisfy the warm comfort of winter meals but with a lightness that’s more suitable for spring. And I’ve found it with this potato, sweet corn and zucchini chowder.
This was inspired by a recipe that we used to eat by the mugful at the Royal Adelaide Show (conveniently held during sprinter), courtesy of the Potato Growers Association. I remember loving the warm, creamy, simple soup but when I looked at the ingredients list the other night (literally only potatoes, onion, corn and water with seasoning) I was left feeling pretty underwhelmed. So I took those base ingredients but added some depth with garlic and stock and some essentially tasteless fibre in the form of zucchini. I seasoned it well and stirred through some milk and voila – the perfect sprinter soup.
My husband’s first words were “This is really good, love!”. My husband’s second words were “You know what this needs? Bacon.” So take that however you like. If you wanted to take the dish from sprinter satisfier to crowd-pleaser then some crumbled up bacon or pancetta, some grated cheese and a few chives sprinkled on top would take you into serious mouthgasm territory, but it was delicious and comforting just as it was. Serve it in a bread bowl if you’re trying to be fancy, otherwise hot buttered toast is the perfect accompaniment. Our new sprinter staple dish.
Potato, Sweet Corn and Zucchini Chowder
2 onions, roughly chopped
6 garlic cloves, peeled
1.5 kg potatoes, peeled and diced
2 medium zucchini, peeled and diced
2 vegetable stock cubes (or 2 tbsp stock powder)
2 cups corn kernels (fresh, frozen or canned is fine)
1 cup milk (dairy or non-dairy)
Salt and pepper, to taste
1) Place onions, garlic, potato, zucchini and stock cubes into a large pot and cover with water.
2) Bring to the boil, then simmer for 30 minutes or until vegetables are very soft. Puree until smooth.
3) Combine half the corn kernels with half the milk and blend into a puree, as chunky or smooth or as you like.
4) Stir corn puree, remaining corn kernels and remaining milk into soup then season with salt and pepper.
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