Sweetcorn Chowder

Ingredients

• Butter 30g
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Medium potatoes, peeled and diced (approx. 1cm cubes) 2 (300g)
• Tins sweetcorn, drained (or frozen sweetcorn) 2 x 325g
• Vegetable stock 1 litre
• Milk 300ml
• Plain flour 30g
• Salt to taste
• Black pepper to taste
• For garnish (optional):
• Fresh chives or parsley, chopped

Method

1. Melt the butter in a large saucepan or pot over medium heat. Add the finely chopped onion and cook gently for 5-7 minutes until softened but not browned.
2. Add the minced garlic and cook for another minute until fragrant. Stir in the diced potatoes and cook for 2-3 minutes, stirring occasionally.
3. Sprinkle the plain flour over the vegetables and stir well for 1 minute to coat everything. This will help to thicken the chowder.
4. Gradually pour in the vegetable stock, stirring constantly to prevent lumps from forming. Add the sweetcorn.
5. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 10-15 minutes, or until the potatoes are tender.
6. Stir in the milk and heat gently for a further 5 minutes, ensuring it does not boil. Season with salt and black pepper to taste.
7. Ladle the chowder into bowls. Garnish with fresh chives or parsley if desired, and serve hot.