This is one of our favourite recipes for real hearty Corn Chowder. Serve your large bowl of Corn Chowder with some warm crusty bread for a delicious lunchtime meal.
Melt the butter in a large saucepan and sweat the onions, celery and garlic with seasoning for 10 minutes.
Add the herbs and cook for a minute before adding the water or stock and the potatoes.
Bring to the boil and simmer for 20 minutes. Add the corn to the soup and bring to the boil. Puree half the soup and return to the pan.
Saute the peppers in the extra butter, and add them to the soup with the cream. Adjust the seasoning and add a little sugar if the corn isn't very sweet.
Serve the soup garnished with a small pat of butter, chopped fresh parsley and a grinding of black pepper.