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Sweetcorn and Sweet Potato Chowder

Name: Sweetcorn and Sweet Potato Chowder
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 small leeks; 1 tsp butter; tsp fresh rosemary; 1 sweet potato, peeled and diced; 1 cup (about 1/4 pint) of vegetable stock; 1 sweetcorn cob; 1 tsp cornflour; 4 tbsp milk

Recipes for sweetcorn chowder, a South American speciality, are aplenty on the Internet. Ours is a vegetarian version, with plenty of seasonal vegetables in this chunky soup.

Customer Rating:
5.0

(2 votes)

Posted by: kim
On: 28/09/2010

Cuisine

Mexican

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Main Courses
Nibbles and Snacks
Recipes for kids
Starters

You will need

Ingredient	Add
2 small leeks		More products
1 tsp butter	Available only in our Edinburgh shops	More products
tsp fresh rosemary		More products
1 sweet potato, peeled and diced		More products
1 cup (about 1/4 pint) of vegetable stock	Awaiting stock	More products
1 sweetcorn cob	Awaiting stock	More products
1 tsp cornflour		More products
4 tbsp milk	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Slice the leeks and soften them in the butter on a low heat.
Add the finely chopped fresh rosemary and the sweet potato (peeled if necessary and diced into 1cm pieces).
Cook gently for two minutes before adding the vegetable stock, and bringing to a simmer.
After 6 minutes add the kernels of sweetcorn cob, and simmer for another 2 minutes.
Stir cornflour into milk and add it to the pan.
Taste and season, then very gently heat the soup until it’s steaming – don’t bring it to a boil.
Serve with crusty bread.