Cheesy Sweetcorn Chowder with jalapeño dippers

“Not a cure, but it’s definitely good for the soul.” ❤️

With the weather turning colder, Jane from Homewrecker Cheese has created the ultimate comfort food: a big, cosy pot of cheesy sweetcorn chowder.

And, of course, it’s made for dunking. We’d recommend a slice (or two) of toasted Good In Bread sourdough, generously spread with Homewrecker Cheese and dipped straight into the bowl.

The perfect pairing for those chilly days. 🧀🍞

Ingredients
* 15 g unsalted butter
* 1 tbsp olive oil
* 450 g frozen sweetcorn
* 2 potatoes, cut into cubes
* 1 small onion, chopped
* 1 red pepper, chopped
* 1 celery stick, chopped
* 1 tsp salt
* 1 medium garlic clove, pressed or minced
* 600 ml vegetable stock
* Handful of fresh coriander, chopped
* 2 spring onions, sliced
* 50 g Jalapeño Homewrecker
* Freshly ground black pepper, to taste
* 2 thick slices of Good In Bread sourdough
* Extra Jalapeño Homewrecker for the dippers (about 4 heaped tbsp)

Method
1. Melt the butter and olive oil in a large saucepan. Sauté the potatoes, onion, red pepper, celery, garlic and ¼ tsp salt for 7-10 minutes, stirring occasionally, until the onion softens.
2. Add the frozen sweetcorn and stock, bring to the boil, then simmer for 15 minutes until the potatoes are fork-tender.
3. Blend a quarter of the soup until smooth (a stick blender is easiest).
4. Stir the blended soup back into the pot with the 50 g Homewrecker. Stir until melted and creamy, then season with the remaining salt and pepper.
5. For the dippers, grill one side of Good In Bread sourdough slices until toasted. Flip and top the untoasted side with Homewrecker (about 2 heaped tbsp per slice, or one scoop with the Homewrecker heart) and grill until golden and bubbling.
6. Cut the slices into dippers.
7. Ladle the chowder into bowls and garnish with coriander and sliced spring onions.
8. Dunk your dippers and feed your soul.