Sweetcorn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp sunflower oil
- 1 small onionchopped
- 8 spring onionssliced
- 400g new potatoespeeled and halved
- 1l vegetable stock
- 500g sweetcorn kernels
- 200ml milk
- small bunch of chiveschopped
Nutrition: Per serving
- kcal261low
- fat7glow
- saturates2g
- carbs37g
- sugars16g
- fibre8ghigh
- protein8g
- salt0.7g
Method
step 1
Heat the oil in a saucepan over a medium heat. Tip in the small chopped onions and most of the sliced spring onions (reserving around 2 tbsp) and fry for 6-8 mins, until soft but not golden. Scatter in the potatoes and fry for 4 mins, to soften a little, then pour in the stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 mins. Season to taste, then tip in the sweetcorn and pour in the milk. Cook for 3-4 mins until the corn is tender. At this point, you can serve it chunky or blitz using a hand blender to break it up a little. Divide between bowls, then scatter over the chives before serving.
