Lunch with Juju

A journey through food in Kenya following fresh produce from farm to fork, scrumptious ingredients that make up delicious meals, and healthy options for those who love food and the kitchen!

Chunky Chowder the way it should be

OK I confess that I'm a lover of blended soup. This will come as a surprising confession to my parents, who sip soup every evening for dinner (following Granny's life rule of breakfast like a King, lunch like a Prince, supper like a Pauper)… but I am always slightly mystified by soup that is populated by all sorts of unidentified, overcooked, soggy looking bits.

But then there's chowder… chowder is another whole story. I first tasted chowder with my great friend James when I was in Boston - the home of this chunky and warming treat. It was appropriate - I was horrified by the blistering cold of a North American winter, and lamenting my lack of suitable attire. James suggested chowder for lunch which I wasn't quite sure about but three hours later, warmed to the core, I was a fervent convert.  

Chowder is about tucking into a thick, soupy, filling meal. This is a Kenyan take on traditional chowder which means we don't have clams, and I'd say this might be a little lighter than you expect but I promise you, as long as you like fish and sweetcorn, you will love this recipe. 

Ingredients

1 clove garlic, crushed
1 large leek, chopped
4 spring onions, chopped
6 small potatoes cut in half
1 litre fish stock
1 packet of smoked sailfish, pieces roughly chopped
1 tin of sweetcorn, drained
100 ml cream, soured with lemon juice
A handful of chopped dill
Zest of one lemon
Freshly ground pepper

Method

Start by heating a large knob of butter in a large saucepan. Add your spring onions, leeks and garlic. Put on a tight fitting lid and cook for four minutes until everything is softened. Add the potatoes, and continue to cook for another two minutes before adding the stock and cooking for a further ten minutes with the lid on. The potatoes should now be soft, so get out your stick blender and blitz the lot into a lovely thick base for your soup. Now add the cream, sweetcorn, and smoked sailfish and stir into the soup. Warm through and add the zest of your lemon and finally top with dill. Grind over some fresh pepper and if you're feeling indulgent put a knob of butter on the top. Serve with delicious bread and butter. 

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