Growing up I only knew 2 kinds of soups. The first one being a lentil soup my father would make during winter (which my father still claims to this day is the best soup ever introduced to mankind) and his old trusted bones and “whatever other vegetable you can find” soup. Safe to say that as a qualified chef I have never made those soups…ever. I still have a bit of a dislike of the bone soup, I think purely because we had so much of it at home. Someone on twitter asked me TWICE if I didn’t have a recipe for it. The answer will always be no.
I do, however, have a recipe for a myriad of other soups I’ve made over the years. When I used to work at Richard Branson’s lodge we didn’t have a set menu, every morning I would have to come up with a new soup for my dinner menu. Yes, EVERY day. This was one of my most loved ones. American by origin, chowders are distinct from other soups through their use of chunks of ingredients which are mixed into a creamy and rich soup. Unlike the creamy French soups (think cream of courgette, cream of mushroom, etc.) which are purees blended with cream and stock.
Don’t be overwhelmed by the number of ingredients, they are there for a reason and you’ll understand why when you taste the final product.
- Butter – 60g
- Onions, finely chopped – 150g
- Green Pepper – 120g
- Red Pepper – 120g
- Flour – 100g
- Chicken stock (liquid stock, NOT stock cubes) – 2litres
- Corn kernels (frozen or fresh) – 900g
- Peas (frozen) – 500g
- Bay leaf – 2
- Cream – 250ml
- Milk – 250ml
- Tabasco sauce – 1 tablespoon
- Worcestershire sauce – 1 tablespoon
- Sea salt
- White pepper
- Melt the butter in a large pot and then add the onions and peppers. Allow to soften on a low heat for about 6 minutes.
- Add the flour and stir until it is well mixed with the butter and rest of ingredients
- Remove the pot from the heat and add a bit of the stock, stir until combined and lump free. Return the pot to the heat. Increase heat to medium.
- Add the remaining stock and mix well to ensure there no lumps.
- Let the pot simmer, stirring occasionally to prevent the bottom of the soup burning. After about 35 minutes your soup should be relatively thick.
- Blend half of your corn with a hand-blender and add it to the soup along with the peas and rest of your corn (keep about half a cup of corn aside to add later). Add the bay leaves.
- Let the soup simmer for about 15 minutes until the corn and peas are cooked.
- In a separate pot heat the left over corn and milk and add them to the soup, stir.
- Once the soup simmers add your tabasco and Worcestershire sauce. Season with the salt and pepper.
- Remove the bay leaves.