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Corn chowder with sweet potato croutons

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Corn chowder with sweet potato croutons
A creamy corn and vegetable soup topped with little cubes of smoky roasted sweet potato.
Serves
2
Prep
15 minutes
Cook
35 minutes
Each 510g serving contains (excludes serving suggestion)
KCal
313
Carbs
47.5g
Fibre
9.4g
Protein
12.0g
Fat
6.2g
Saturates
1.0g
Sugars
22.3g
Salt
0.8g
Fruit/Veg Portion
5
Ingredients

Ingredients

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
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Method

Recipe tips
  • If your chowder becomes a bit too thick, just slowly stir in a little more milk.
  • You could add cubes of fresh salmon or some large prawns to make a corn seafood chowder.
  • Freezing instructions: Freeze the croutons separately. Defrost soup in a microwave or over a very low heat until piping hot.
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