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Sweetcorn and Sweet Potato Chowder

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:

Cuisine

Mexican

Time

15 - 30 mins

Skill Level

Newbie

Serves

2

Courses etc.

Main Courses
Nibbles and Snacks
Recipes for kids
Starters

You will need

IngredientAdd
2 small leeks

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1 tsp butter Available only in our Edinburgh shops More products
tsp fresh rosemary

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1 sweet potato, peeled and diced More products
1 cup (about 1/4 pint) of vegetable stock More products
1 sweetcorn cob

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1 tsp cornflour More products
4 tbsp milk

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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.

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Leeks ORGANIC
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Fresh Rosemary ORGANIC
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£2.50
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Sweet Potato ORGANIC
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Sweetcorn ORGANIC
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£1.40
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