Although it’s mild for the time of year, it’s still definitely soup season for me and this easy sweetcorn chowder recipe is my absolute favourite. The rest of the family love it too. I can’t remember where I got it from. (I’ve had it handwritten on a scrap of paper in my cookery folder for years.) But it’s one I keep coming back to. It’s tasty, quick to make and filling enough to have for a light lunch. And a big plus point is that I’ve usually already got the ingredients in my cupboard and freezer. It freezes beautifully too.
5 medium onions, finely chopped
1 tablespoon olive oil
400g frozen sweetcorn
1 tablespoon mild curry powder
½ teaspoon hot chilli powder
2 teaspoons Cajun seasoning
500ml vegetable stock made with two cubes
200ml semi-skimmed milk
150ml double cream (optional)
2 tablespoons chopped fresh parsley (optional)
- In a large saucepan, gently fry the chopped onion in the olive oil for 2-3 minutes until it’s soft.
- Add the frozen sweetcorn and spices to the pan.
- Pour in the vegetable stock and the milk and give it a good stir.
- Bring the mixture to the boil, and simmer for 20 minutes with the lid off, stirring occasionally.
- Take the saucepan off the heat and use a hand blender to blend the soup, leaving some texture rather than making it completely smooth.
- Stir in the double cream and the chopped parsley if using, then check the seasoning.
* Suitable for freezing.