Although this is titled Sophie’s soup, the recipe came via my friend Jane from Life on a Small Island (a blog definitely worth following). When Jane and Sophie were at Edinburgh College of Art, they used to make this soup when they ‘needed to feed 10 folk on £2.50’. (We’ve all been there and it’s great to have that go to, low cost recipe). Jane can’t remember if it was exactly like this or it has been adapted over the years but it always reminds her of Sophie. They are still in touch and whilst Sophie has faced tough times and challenges, this soup makes Jane think of those youthful days when anything was possible.
Jane described it as ‘a real, hearty, meal in a bowl and great when funds are low’. I quite agree, it is also delicious and there were second helpings all round at lunchtime today. Although it is inexpensive, it tastes quite luxurious and is definitely a recipe I would proudly serve to guests.
I’ve left the recipe in her own words. I normally produce a relatively formal recipe, but there is no need to be precise with this chowder – go with the proportions that you like best. Want more cheese? Go for it!
Sophie’s Potato & Sweetcorn Chowder
Ingredients
You’ll need;
• Potatoes
• Sweetcorn
• Coriander seeds
• Onion
• Stock
• Milk
• Cheddar cheese or similar, grated.
I always judge the amounts depending on pot size. For a medium sized pot, I’d use 3-4 good size tatties, one onion (med), a mug or two sweetcorn and around 100g cheese.
Procedure
- Chop and then fry the onion gently in a little oil.
- While it’s softening, peel and chop the potato into chunks.
- When the onion is soft add the potato and fry gently for a few minutes.
- Add the coriander seeds (desert spoon full) and fry for a minute more.
- Add the sweetcorn (tinned, frozen or removed from kernel), stir then add enough liquid to cover and fill maybe 2/3rds of the pot.
- Cook until the potato is almost tender, then add around half a cup of milk.
- Bring back up to a gentle simmer and cook for a few minutes.
- Stir in the grated cheese and cook for a few minutes until it has a lovely silky texture. It should be a substantial, thick and hearty soup.
- Serve with crusty bread and a good grind of pepper. The coriander seeds give it a lovely fragrance and real pops of flavour.
My mouth is watering at the thought of another bowl. Wiring this has created a bit of a dilemma – do I have it now, that would mean sacrificing tomorrow’s lunch? Hmmm…
Enjoy!
Val x
One Soup at a Time 