Sweetcorn, potato & chilli chowder

Name: Sweetcorn, potato & chilli chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 3 Essential Sweetcorn Cobs; 25 g Essential Butter; 1 large fennel, chopped; 1 Essential Onion, chopped; 400 g Essential Potatoes, cut into small dice; 2 vegetable stock cubes; 4 tsp Cooks' Ingredients 3 Chilli Paste; 150 ml pot Essential Single Cream; 25 g pack coriander, chopped; 100 g wholegrain or white bread, torn into small pieces

This chunky main meal soup has a creamy flavour that combines well with the mild smokiness of the chilli paste; perfect for a midweek family meal.

5 out of 5 stars(2) Rate this recipe

VegetarianSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

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3 Essential Sweetcorn Cobs
25g Essential Butter
1 large fennel, chopped
1 Essential Onion, chopped
400g Essential Potatoes, cut into small dice
2 vegetable stock cubes
4 tsp Cooks' Ingredients 3 Chilli Paste
150ml pot Essential Single Cream
½ x 25g pack coriander, chopped
100g wholegrain or white bread, torn into small pieces

Cook the cobs in a large pan of boiling water for 5 minutes. Remove to a plate, reserving the cooking water. Melt ½ the butter in a separate saucepan and gently fry the fennel and onion for 5 minutes to soften. Add the potatoes, crumbled stock cubes and 800ml of the sweetcorn cooking liquid. Cover and cook gently for 10 minutes.
Cut the kernels from the cobs using a sharp knife. Add them to the chowder, along with the chilli paste, 100ml cream and most of the coriander, reserving a little for serving. Cook gently for 10 minutes.
Melt the remaining butter in a small frying pan and fry the bread over a low heat until lightly browned, turning frequently. Ladle the chowder into bowls and serve topped with the croutons, reserved coriander and a drizzle of leftover cream.