Tuesday, October 14, 2008


Corn and Sweet Potato Chowder

And why not have soup for dinner? Especially if you polish off an entire French stick alongside it. This lovely soup makes the most of some seasonal ingredients, and bay leaves and rosemary from the garden. I'm sure it must count as a couple of our five-a-day. It's particularly cheap if your husband has been pilfering sweetcorn "windfalls" from a nearby field. But if you're not this way inclined, sweetcorn is available widely and (comparatively) cheaply at the moment.

For 2

2 slender leeks, finely diced
1tsp butter
2tsp chopped rosemary
1 sweet potato, in 1cm dice

1 cob of sweetcorn, kernels stripped into a bowl
1 cup stock made with Marigold Bouillon (1tsp)
Salt and pepper
1tbsp milk mixed with 1tsp cornflour
3tbsp milk


Soften the leeks in the butter, then add the rosemary and potato and stir gently for another couple of minutes. Tip in the stock. Bring to a simmer and let it simmer very gently for 6 minutes, then add the corn, simmer for another 2 minutes and switch off the heat. Stir in the cornflour paste, and leave until you are ready to eat. Now taste and season generously, add the extra splash of milk and very, very gently raise the heat until the soup is steaming but not boiling. Check it's hot enough and serve.