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

Recipe details

Cooking-time	Prep:10 mins Cook:30 mins
Serving	Serves 4
Difficulty	Easy

Ingredients

1. 1 tbsp sunflower oil
2. 1 small onion, chopped
3. 8 spring onions, sliced
4. 400g new potatoes, peeled and halved
5. 1l vegetable stock
6. 500g sweetcorn kernels
7. 200ml milk
8. small bunch of chives, chopped

Directions

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.

Nutrition Facts

kcal :	261
fat :	7g
saturates :	2g
carbs :	37g
sugars :	0g
fibre :	8g
protein :	8g
salt :	0.7g