CORN CHOWDER

Ingredients (Serve 4):

Half broccoli
1 medium onion
1 carrot
1½ tablespoons butter
½ teaspoon dried thyme
1 tablespoon all-purpose flour
3 cups milk
1 medium potato, peeled and cut into little cubes
2 cups frozen corn ¼ cup chopped fresh chives and/or parsley (optional)

Method:

Heat the butter in a medium saucepan over a medium heat. Add the broccoli, carrot, onion,

     and thyme. Stir until the vegetables start to brown.

Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the     

     potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until
     the potatoes are tender, but not mushy – this will take around 10 minutes.

Meanwhile, prepare the croutons.

When the potatoes are tender, stir in the corn. Bring the soup back to the boil, then serve.

 Croutons:
1. Cut bread into small pieces.
2. Sprinkle some salt and pepper.
3. Pour in some olive oil and mixed together.
4. Bake in oven at 200degree for 20mins.