Sweetcorn Chowder.

With a glut of summer vegetables, why not try something different with this delicious and tasty soup.


  • 2 tbsp olive oil
  • 50g unsalted butter
  • 1 clove finely chopped garlic
  • 1 finely chopped onion
  • 150g potato cut into small cubes
  • 200g sweetcorn
  • 600ml hot vegetable stock
  • 50ml double cream
  • salt and freshly ground black pepper
  • 1 tsp fresh herbs, finely chopped


  1. Heat the olive oil with the butter in a frying pan over a medium heat and once melted add the garlic, onion and potato and sauté for five minutes, until soft.
  2. Add the sweetcorn and cook for two minutes.
  3. Next add the stock, bring to the boil, reducing to a simmer for five minutes, until the potato is cooked.
  4. Stir in the cream and season to taste, then pour into a food processor and blend until smooth. 
  5. To serve, pour into a bowl and garnish a sprinkle of fresh herbs.