Summer Corn Chowder

Summer Corn Chowder Ingredients

1 tbsp olive oil1 cup onion2 cloves garlic (minced)1/2 cup celery1/2 cup carrot1 cup potato1/2 tsp dried thyme4 cups vegetable stock or water3 cups corn kernels (fresh or frozen)1 cup zucchini1 bay leaf1 cup milk (dairy or plant based)1/2 tsp salt1/4 tsp ground black pepper

Steps

Dice vegetables into similar sized pieces & set aside.In a large pot over medium heat, add oil, when hot, add onion, celery, carrots, garlic & thyme, cook, stirring occasionally until they begin to soften.Add potatoes, stock or water & bay leaf, bring to a boil & cook for 10 mins or until potatoes start to soften.Add zucchini, corn, salt & pepper, stir & cook for 10 mins or until vegetables are tender.Discard bay leaf, transfer 2 cups of soup into a food processor or blender, puree until smooth, add mixture back into pot, add milk, taste to adjust seasoning & cook for 2 mins.Garnish with sliced avocado & jalapeno, chopped parsley & chilli flakes (optional), serve warm or chilled.

Jalapeno Cornbread

150 g butter (softened)80 g sugar350 g cornmeal150 g AP flour15 g baking powder6 g salt3 eggs320 ml milk of choice2 tbsp jalapeno peppers (diced)

Steps

Preheat oven to 200 deg C & grease a 9×13 inch baking pan.Beat butter & sugar in a bowl, set aside.In another bowl, add cornmeal, flour, baking powder & salt.In a third bowl, whisk eggs & milk.Pour 1/3 of milk mixture & 1/3 of flour mixture alternately into butter mixture & whisk until just combined.Add jalapenos & fold in using a spatula.Pour batter into pan, sprinkle jalapeno & corn kernels (optional), bake for 25-35 mins & cool down slightly before slicing.