Comfort sweet corn chowder
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Comfort sweet corn chowder

The ultimate cosy comfort soup for the winter! (Tastes *a lot* better than it looks!) Whilst it's easy as toast, it does need your full attention as it burns easily. Recipe passed to me from my sister

Rebekah Coveney

Ingredients

  1. Medium onion
  2. 1 red pepeer
  3. 2 medium potatoes, cubed and parboiled
  4. Large tin of sweet corn, drained
  5. 1 (410 g) tin evaporated milk
  6. Whole milk
  7. 1 (295 g) tin Campbell's condensed cream of mushroom soup
  8. 1 tsp mild curry powder

Method

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    Soften the chopped onion in a large saucepan over medium heat

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    Add red pepper and soften

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    Add potatoes and sweet corn and soften

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    Add evaporated milk. Fill the empty tin with whole milk and add to the pan

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    Add condensed mushroom soup, then fill that empty tin with cold tap water and add that to the pan as well

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    Reduce to a low heat and simmer for 30mins, stirring constantly. If you don't keep stirring, it sticks to the bottom of the pan and burns / gives you a weird soup skin and/or it all-of-a-sudden rapidly boils over giving you a wonderfully milky mess to clean off your stove!

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    Just before you take off the heat, stir in curry powder.

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    Remove from heat and serve with fresh crusty bread, or leave to cool before putting portions into Tupperware and freezing for those days where you just need instant comfort food without having to cook it!

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