Sweetcorn chowder
Combine different alliums to give a layered onion flavour to this vegetarian sweetcorn chowder. The sweetness of the corn pairs with onions beautifully
-
Prep:10 mins
Cook:30 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 261
-
fat 7g
-
saturates 2g
-
carbs 37g
-
sugars 0g
-
fibre 8g
-
protein 8g
-
salt 0.7g
Ingredients
- 1 tbsp sunflower oil
- 1 small onion, chopped
- 8 spring onions, sliced
- 400g new potatoes, peeled and halved
- 1l vegetable stock
- 500g sweetcorn kernels
- 200ml milk
- small bunch of chives, chopped
Method
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.
