Last Saturday, I made a batch of sweetcorn chowder to freeze. This wouldn’t have been an obvious choice for a soup, but I read about it somewhere, the idea stuck and I found a good recipe to follow. The chowder was simple to make, but I found that it lacked punch. My friend at work suggested adding some cooked cod to it when serving, though the idea doesn’t really appeal to me right now. I wonder if I could add cooked crabmeat instead (akin to crab and sweetcorn soup). In any case, I suspect the flavour will intensify over time, and I look forward to dishing it up in a few weeks’ time.