Family food at its best
I realise I bang on about it but a one pot dish is a busy cook’s best friend! There’s limited washing up once you’re done, no overflowing stove-top of pans to juggle or touchy timing issues and they’re great when you need to feed an army. My Sweet Corn Chowder recipe is a prime example of how one pot cooking should be part of every parent’s survival skills. There is nothing lacking in the flavour department because even though its meat free, it has the comfort food factor of a beef goulash.
When it comes to vegetables, corn is one that every kid likes; its sweet flavour, juicy texture and happy colour gets them every time. Need another reason to make my Sweet Corn Chowder recipe tomorrow if not sooner? Much like my butter chickpeas, it’s super ecomonical and uses ingredients usually sitting in your pantry and fridge already.
Sweet Corn Chowder Recipe
- 1kg frozen sweetcorn, defrosted
- 1 large leek or 3 spring onions, chopped
- 1 clove garlic, peeled
- 5-6 medium potatoes, peeled and diced
- 1 litres hot vegetable stock made from concentrate or cube
- 500 ml milk
- 200g grated cheese
- Olive oil, salt and pepper
- Red chilli, bacon, coriander, croutons – optional, to serve
Get a large pot, drizzle in some olive oil and fry the leeks or spring onions until they soften. Add garlic and fry for another minute but don’t let them burn! Add diced potato and stock and simmer for around 10 minutes. You want the potato softened but not gone to mush. Add defrosted and drained corn and milk. Cook for a few minutes then blend with a hand wand or ladle half out into a blender – (depending on what kitchen aid you’ve got) and pour back into pot to mix through. This chowder recipe calls for a semi-smooth consistency – a few chunky bits add nice texture! Taste and season with salt and pepper.
You can tweak this easy Sweet Corn Chowder recipe to suit yourself. For example, serve with chopped red chills for those who like spice, crispy bacons bits or fresh herbs. Crusty buttered bread is a must!