Creamy sweetcorn chowder
A thick, comforting soup with sweet corn and soft potato, made creamy with coconut milk instead of dairy.
- Time40 min
- LevelEasy
- Costabout £0.85 a head
Ingredients
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Method
- 1
Heat the olive oil in a large pan and cook the onion and celery for 8 minutes until soft.
8 min - 2
Add the garlic and smoked paprika and stir for 1 minute.
- 3
Add the potatoes and stock. Bring to the boil, then simmer for 15 minutes until the potatoes are tender.
15 min - 4
Stir in the sweetcorn and coconut milk. Use a potato masher or stick blender to crush about a third of the soup so it thickens but stays chunky.
- 5
Simmer for 5 minutes, then season with the salt and pepper.
5 min - 6
Ladle into bowls and top with chives.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.