Corn and Sweet Potato Chowder

Corn and Sweet Potato Chowder

Dietary: Vegan, Gluten Free

Serves: 4-6

Ingredients:

• 1 large onion, finely chopped
• 2 (400g) sweet potatoes, peeled and chopped into ½ cm cubes
• 1 red pepper, de-seeded and small diced
• 280g frozen sweetcorn
• 2 garlic cloves, peeled and finely chopped
• 1 red chilli, de-seeded and finely chopped
• 2 bay leaves
• ¼ tsp cayenne
• 2 tbsp dry sherry
• juice of ½ a lemon
• 3 tbsp freshly chopped flat-leaf parsley
• 800ml water
• 1 tbsp sunflower oil
• salt and freshly ground black pepper

Method:

1. Heat the sunflower oil in a large saucepan and sauté the onion until softened.
2. Add the red pepper and stir for a minute.
3. Add the sweet potatoes, chilli and garlic and stir for a minute.
4. Add the water, sherry and cayenne and season.
5. Simmer with the lid on for approximately 20 minutes, until the sweet potato is soft but still holds it’s shape, then stir in the sweetcorn.
6. When the sweetcorn has heated through remove the bay-leaves and semi-blend using a hand-blender or liquidiser (we use our Froothie Optimum 9200 Power Blender), semi blend the soup. It should have plenty of texture, but be creamier, now add the lemon juice, parsley and check the seasoning.