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Spicy sweet potato & corn chowder
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450g essential Waitrose Sweet Potatoes, peeled and cubed
½ x 750g pack frozen essential Waitrose Grilled Vegetable Mix
3 tsp chipotle paste
1 litre hot vegetable stock
195g can essential Waitrose Sweetcorn, drained
1. Warm a large saucepan over a high heat. Add the potatoes and vegetable mix. Fry, stirring occasionally, for 5 minutes or until thoroughly defrosted. Add the chipotle paste and cook for 1 more minute.
2. Stir in the stock and boil for 10-15 minutes, until the potatoes are tender. Add the sweetcorn and cook for a further minute.
3. Ladle half of the mixture into a blender and blitz until smooth. Return to the pan, mix well and warm through. Season and serve.
This recipe was first published in August 2017.