CORN CHOWDER

6 full size corn cobs

1 lt vegetable stock

2 garlic cloves crushed

4 large potatoes

3 celery sticks

4 spring onion sticks

1/2 cup sun-dried tomatoes 

1. You will need to roast your corn in the oven for about 40 minutes or until lightly golden.

2. While this is cooking start cutting all vegetables into small pieces.

3. Place potatoes & celery in a large soup pot & start cooking in vegetable stock until softened.

4. Now you will need to start cutting the corn off each cooled down cob.

{ i personally do this with a bowl, by holding the cob up and cutting the corn off it will fall into the bowl. }

5. Once all corn is off cobs place into soup pot and cook for a further 10 minutes.

6. After it has cooked you will need to blend the whole mixture just until there is only a few little lumps { remember this is a chowder its meant to be chunky. }

7. After blending you can add the crushed garlic , salt & pepper and chopped spring onions.

Time to serve : pour soup into bowls then put some chopped sun-dried tomatoes right on top.

Note ; this might not sound like it has a lot of flavour but trust me it is our favourite meal.

As a matter of fact i am about to have some left overs for lunch yum!