Tag Archives: supper

Late night reviver

St Patricks day 2002 we invited neighbours from the anchorage over for a celebration lunch. The afternoon progressed, we celebrated sundown and at 8.30 we had a group that needed something to soak up the Guinness and Champagne – let alone the Jameson.

A large pan was hauled from the cupboard and I raided the deep stores. Within 20 minutes I was serving a spicy corn soup in bowls and mugs to the merry crew. Tin Can Galley was germinated!

Corn Soup

Kitchen – Hob


  • 1 tin baby potatoes
  • 1 tin creamed sweetcorn
  • 1 tin coconut cream
  • Peanut butter
  • Chilli
  • Garlic
  • Peanut oil


  • Saucepan
  • Wooden spoon


Pour around a tablespoon of peanut oil into the bottom of the saucepan.

Peel and chop, grate or press the garlic and add to the cold oil.

Turn on the heat on the hob.

Open the tin of potatoes, and drain. If required halve or quarter the potatoes.

Once the garlic is starting to brown add in the chilli to taste. You can use any type of chillies depending on your preference – flakes, hot sauce, powder, fresh or preserved.

Add in the potatoes and stir so that all potatoes have a coating of oil.

Add in the creamed sweetcorn – using the sweetcorn can add in one can of cold water.

Cover and cook for 10 minutes.

Add in one tablespoon of peanut butter and one half of a small can of coconut cream.

If you don’t have coconut cream you can use a flat tablespoon of desiccated coconut and two tablespoons of water.

Reduce to simmer and cook for another 10 minutes.

Taste – add chilli to taste if required.


Serve in large mugs or small bowls. This soup is a good supper to end a bit of a drinking session .

Serve with crusty bread or flat bread at lunch.

To add a bit of interest you can slice corn on the cob into small chunks – around 1cm wide – and add into the soup to cook about 5 mins before serving.


Kitchen – Hob


  • 1 tin baby potatoes
  • 1 tin smoked tuna
  • 1 tin sweetcorn kernels
  • Olive oil
  • Garlic
  • Dill tips
  • Pepper
  • Chilli to taste


  • Tin opener
  • Saucepan
  • Wooden spoon


Pour a small tablespoon of olive oil in the saucepan.

Peel and crush, chop or slice the garlic and add to the cold oil.

Heat the pan and cook until the garlic is slightly brown, stir occasionally. Add the chili and stir.

Open and drain the potatoes, halve or quarter if required. Add to the garlic, stir to coat all of the potatoes in oil.

Open the tin of sweetcorn and add to the potatoes including the liquid.

Open and drain the tuna and add to the saucepan. Add water if more fluid is required.

Cover and cook for 10 minutes. Add two teaspoons of dill tips and half a teaspoon of pepper.

Stir and cover for 5 more minutes. Taste and adjust seasoning as required.


Serve in large mugs or soup bowls with crusty bread or toast.