Chowder always makes me think of Disneyland.  When I was backpacking I swung by the theme park in California and my travel companion at the time went to one of the themed restaurants for a corn chowder served in a hollowed out bread bun.  It looked amazing.  It was a gorgeously sunny day, we were having a whale of a time, in a rare display of bravery I had even been on rollercoasters that went upside down, I was peckish:  I wanted that soup.  Obviously I stuck to my vegetarian guns and had some nice barbecued vegetables elsewhere in the park, but for a long time I’ve been wanting to try chowder.

And now I have finally made my own!  Perhaps I should go to Disneyland in Hong Kong to celebrate.

Cauliflower & Corn Chowder

Serves 4, from Cranks Bible

Ingredients:

1 tsp olive oil

1 onion, chopped

1 leek, trimmed and chopped

2 cloves garlic, crushed

1 cauliflower, chopped into small florets

750ml vegetable stock

1 tsp Dijon mustard

300g frozen sweetcorn

Method:

1.  Heat the oil in a large pan and fry the onion and leek for 5-7 minutes.

2.  Add the garlic and cauliflower and cook for a further 5 minutes, stirring frequently.

3.  Pour in the stock, bring to the boil and simmer for about 15 minutes.

4.  Remove from the heat and blend until smooth (use a handheld blender if you’ve got one, it’s much easier).

5.  Return to the heat, stir in the Dijon and sweetcorn, season well and cook through for about 7 minutes.  Serve!