Easy sweetcorn chowder
Nothing in the fridge? Keep a can of sweetcorn and a can of new potatoes to hand and you’re 10 minutes away from this comforting soup.
Each serving provides 282 kcal, 7g protein, 40g carbohydrates (of which 15g sugars), 9g fat (of which 1g saturates), 7g fibre and 2.7g salt.
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 418g can creamed-style sweetcorn
- 300g can new potatoes, drained and diced
- 1 chicken or vegetable stock cube
- good pinch crushed chilli flakes
- freshly ground black pepper
Method
Heat the oil in a large saucepan and gently fry the onion for 5 minutes, or until softened and lightly browned, stirring regularly.
Add the sweetcorn, potatoes, stock cube and 300ml/10fl oz of water. Sprinkle over the chilli, stir well and bring to a simmer.
Cook for 5 minutes, stirring occasionally. Season with lots of pepper and serve.
Recipe Tips
You can make a crab and sweetcorn chowder by stirring a drained 165g can of crabmeat into the soup at the same time as the sweetcorn.
Summer
Recipes
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