Corn chowder with sweet potato croutons
Nutrition Facts
each servingIngredients
all 16 types- For the croutons:
- 1 sweet potato (150g), diced 1cm cubes
- 1 tsp oil
- 1 heaped tsp smoked paprika
- For the chowder:
- 1 tsp oil
- 1 large onion, finely chopped
- 1 carrot, diced
- 1 stick celery, thinly sliced
- 180g frozen sweetcorn
- good pinch white pepper
- 1 tbsp plain flour
- 1 reduced-salt vegetable stock cube, dissolved in 250ml water
- 300ml skimmed milk
- 1 tbsp fresh chives, chopped
- good grind black pepper
Directions
5 steps in totalPreheat the oven to 180°C/gas 4. First, make the sweet potato croutons. In a large bowl, drizzle the sweet potato cubes in 1 tsp oil and jumble them up to coat evenly. Sprinkle with the smoked paprika, jumble them up again and spread out on a baking sheet. Bake for 25-35 minutes, turning regularly.
Meanwhile, make the chowder. Heat the olive oil in a large saucepan and fry the onion for 3-4 minutes. Add the carrot, celery, sweetcorn and white pepper. Stir for 3 minutes and sprinkle with the flour.
Gradually stir in the vegetable stock until it thickens. Cover then turn down the heat and simmer gently for 5 minutes.
Slowly stir in the milk for a couple of minutes and bring back to a simmer.
Place the chowder into bowls and sprinkle with a few chopped chives and some freshly ground black pepper. Top with the sweet potato croutons, fresh chives and black pepper.
