Slade Farm has been growing sweetcorn since 2018 and this year we will be growing 240 hectares. We start drilling our sweetcorn from April through to mid June with crops harvested from the end of July through to mid October.
We are committed to the practice of regenerative farming techniques to protect our environment and improve the quality of our produce. All our sweetcorn is graded by hand for quality and any waste is fed back to our cattle. Over winter we plant a cover crop of cereals and legumes to protect and improve the soil and its biodiversity ready for re-planting the following Spring.
GET IN TOUCH
We’d be delighted to support you with all of your sweetcorn needs!
Call Sophie Davey 07830 412806 or email hello@sladefarmrogate.com
SWEETCORN & SMOKED HADDOCK CHOWDER
INGREDIENTS
25g butter
1 onion, chopped
3 celery sticks, chopped
200g baby new potatoes, halved
500ml chicken stock
400ml semi-skimmed milk
300g sweetcorn
400g smoked haddock fillets, skinless and boneless
small pack flat-leaf parsley, leaves only, chopped
METHOD
Serves: 4 people
Preparation Time: 10 mins
Cook Time: 30 mins
Step 1 Heat the butter in a large saucepan until melted. Add the onion, celery and potatoes, and cook gently for 10 mins until the onion is really soft.
Step 2 Pour in the chicken stock followed by the milk and stir well. Bring to a simmer and cook for another 15 mins, stirring occasionally. Season to taste. Add the sweetcorn, then place the haddock fillets on top. Let the mixture simmer very gently for 5 mins or until the haddock just starts to break up.
Step 3 To serve, carefully stir in half of the parsley, ladle the chowder into individual bowls and scatter with the remaining parsley at the table.
