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Full of potatoes and sweetcorn, this is a simple but tasty chunky soup.


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Sweetcorn Chowder





2 tbsp olive oil

2 onions, finely chopped

6-8 medium potatoes, cut into bite sized pieces

Salt and freshly ground black pepper

2 x 340g cans of sweetcorn, drained

1.4 litres (2 ½ pints) hot vegetable stock

Handful of fresh flat-leaf parsley, finely chopped

4 tbsp double cream to serve (optional)




1 – Heat the oil in large pan, add the onions and cook over a low heat for 6-8 minutes or until soft and translucent. Season well with salt and pepper, then stir in the potatoes and cook over a low heat for 5 minutes.


2 – Mash the sweetcorn a little with the back of a fork, then add to the pan. Pour in the stock, bring to the boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are soft. Stir through the parsley and season again to taste.


3 – Stir through the cream (if using), ladle into bowls and serve with fresh crusty bread.


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