Sweetcorn Chowder

I think my sister (@Rebekah Coveney) may have already shared this but it bares repeating. A fail-safe bowl comfort of comfort. It takes some watching to stop it for boiling over/sticking to the bottom, but as evidenced by this pic, it also works wonders in the slow cooker!
Sweetcorn Chowder
I think my sister (@Rebekah Coveney) may have already shared this but it bares repeating. A fail-safe bowl comfort of comfort. It takes some watching to stop it for boiling over/sticking to the bottom, but as evidenced by this pic, it also works wonders in the slow cooker!
Steps
- 1
Soften the onions in a large saucepan while you peel and chop the potato into small cubes.
- 2
Add the potato cubes to the pan and chop the red pepper into small pieces
- 3
Add to the pan, stir and leave for 5-ish minutes
- 4
Add the can of sweetcorn, the mushroom soup and water, and the condensed milk and milk.
- 5
Give it all a good stir through, breaking up the mushroom soup.
- 6
Simmer/slow boil for about 40min or until the potato is well cooked.
- 7
You will need to stir regularly to stop the milk sticking to the bottom of the pan. If the soup boils, a skin will form. To avoid the faff, after you've browned the onion, potato and pepper in the pan, add all ingredients to a slow cooker, put on low, come back in 4hrs and jump to instruction 8!
- 8
Add s&p and curry powder to taste - take care not to add too little curry powder, or the soup will basically just taste of milk!
- 9
Dish up with some good bread and enjoy!
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