Name: Sweet potato and corn chowder
Prep time: See below for total prep and cook time
Cook time: 35 minutes
Yield: 4
Ingredients: Low-calorie cooking spray; 1 onion, finely chopped; 1 celery stick, finely chopped; 2 leeks, finely sliced; 2 garlic cloves, crushed; 2 sprigs of fresh thyme, leaves picked; ¼ tsp dried chilli flakes; 2 medium sweet potatoes (around 500g), chopped into 1cm cubes; 1 litre low salt vegetable stock; 225g frozen sweetcorn, defrosted and warmed through; Juice of ½ lemon; 2 tbsp fat-free unsweetened natural Greek yoghurt, to serve; Pinch of smoked paprika, to serve; ½ small pack fresh chives, chopped, to serve

A quick and easy chowder ready in just over half an hour, and bringing together the delicious flavours of sweet potato and sweetcorn, with a little chilli kick, all in one pot. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total prep and cook time

Cook

35 minutes

Nutrition information

Each 551g serving contains (includes serving suggestion)

KCal: 197
Carbs: 36.0g
Fibre: 7.0g
Protein: 5.6g
Fat: 1.7g
(Low)
Saturates: 0.3g
(Low)
Sugars: 13.0g
(Low)
Salt: 0.2g
(Low)
Fruit/Veg Portion: 3

What makes a healthy, balanced diet?

Ingredients

Low-calorie cooking spray
1 onion, finely chopped
1 celery stick, finely chopped
2 leeks, finely sliced
2 garlic cloves, crushed
2 sprigs of fresh thyme, leaves picked
¼ tsp dried chilli flakes
2 medium sweet potatoes (around 500g), chopped into 1cm cubes
1 litre low salt vegetable stock
225g frozen sweetcorn, defrosted and warmed through
Juice of ½ lemon
2 tbsp fat-free unsweetened natural Greek yoghurt, to serve
Pinch of smoked paprika, to serve
½ small pack fresh chives, chopped, to serve

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Method

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6.

Step 2

Spray a large non-stick saucepan with a couple of pumps of low-calorie cooking spray and put it over a medium heat. Add the onion, celery, leeks, garlic, thyme, chilli flakes and sweet potatoes. Fry for 6-8 minutes, until softened. Add the stock, bring to boil and simmer for 10-15 minutes, until all the vegetables are really tender.

Step 3

Add half the sweetcorn, bring back to a simmer, then blitz with a stick blender until completely smooth. Add the lemon juice and season with pepper

Step 4

Divide the chowder between 4 bowls. Drizzle over the yoghurt, scatter with the remaining sweetcorn and sprinkle over the paprika and chives. Serve steaming hot.

Recipe tips

You can use a plain yoghurt of your choice. However, this will change the nutritional information and the texture of the dish.

Nutritional information includes serving suggestion.

Sweet potato and corn chowder