Soups Recipes - Dutch Peanut and Corn Chowder

Ingredients

• 25 g/1 oz/2 tbsp butter

• 1 bunch of spring onions (scallions), finely chopped

• 45 ml/3 tbsp smooth peanut butter

• 25 g/1 oz/2 tbsp light brown sugar

• 300 ml/1 1/4 cups milk

• 450 ml/2 cups vegetable stock

• 200 g/7 oz/1 small can sweet corn (corn)

• 50 g/2 oz/1/2 cup cooked long-grain rice

• 225 g/8 oz Edam cheese, grated

• A pinch of cayenne

• Salt and freshly ground black pepper

• Chopped parsley

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Method:

1. Melt the butter in a saucepan. Add the spring onions and fry (sauté) for 3 minutes, stirring.

2. Remove from the heat and stir in the peanut butter, sugar and milk. Heat gently, stirring until smooth.

3. Blend in the stock and corn with its juice. Bring to the boil, stirring, reduce the heat and simmer for 5 minutes.

4. Stir in the rice and cheese until melted. Add a pinch of cayenne and salt and pepper to taste.

5. Ladle into warm bowls and garnish with the parsley.