The Martlet

Canned soup is a popular meal for many students. It’s cheap, delicious and there are endless options. However, inside that brightly-coloured can, there’re often high sodium and fat levels. And honestly, after a couple of cans in one week the flavours often seem the same.

Instead of reaching for another can in disgust, why not create some homemade soup, custom made to individual taste? Not only is it delicious and unique, but homemade soup is also more affordable for starving students. Many of the vegetables in this recipe can be found for extra cheap in Chinatown.

The word chowder is derived from the French word, chaudron, the name of the pot used to cook it in. However, the first people to call a thick soup chowder were fishermen in Newfoundland. For fishermen, this was a great way to warm up after a long day on their boats. Corn chowder is just as delicious as its clammy cousin and it’s seafood-free. This recipe freezes well. Just throw your leftovers into an ice cream bucket and it will keep for at least two months (if it isn’t consumed faster). Serve with biscuits, bread, or buns.

CORN CHOWDER

1 onion 4 ears of corn 2 large potatoes (peeling optional) 2-3 carrots 2 cloves garlic 1 bay leaf 30-44 ml (2-3 tbsps) butter/margarine 500 ml (2 cups) water 473 ml (1 pint) whipping cream 250 ml (1 cup) cheddar cheese salt, parsley, sage and basil (all to taste)

Chop all vegetables. Cut the potatoes into small cubes, shred the corn from the stalks, chop up the onions and garlic until small and chop the carrot into discs of uniform size.

Fill a large pot with 500 ml of water and salt it. Bring to a boil and add the bay leaf, carrots and potatoes. Simmer until the potatoes and carrots are tender.

In a fry pan, melt the butter/margarine and add the garlic and onions. Sauté until soft. Add the garlic and onions to the pot, along with the corn and the whipping cream. Add as much or as little parsley, sage and basil as required. Simmer soup for thirty minutes. While soup is simmering, shred cheddar cheese.

Take soup off the burner and add cheddar cheese. Mix until cheese has melted and serve immediately.