Soups · FIRST EDITION

Sweetcorn & potato chowder

Sweet corn and soft potatoes in a creamy soup with a little smoked paprika.

35 minutes · Serves 2

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration · stock photograph

A familiar potato soup gets sweetness and texture from a bag of frozen sweetcorn.

Here’s how.

1
Soften the onion
Melt butter in a saucepan and cook onion gently for 6–7 minutes.
2
Cook the potatoes
Stir in paprika, potatoes, measured water, salt and pepper. Cover and simmer for 12–15 minutes until potatoes are soft.
3
Thicken the soup
Mash some potatoes against the side of the pan. Add corn and milk, then simmer very gently for 5–6 minutes until the corn is hot through. Stir often and avoid a hard boil.
4
Toast and serve
Toast the bread. Ladle soup into bowls, stirring first to share out the corn and potatoes, and serve with the toast.

Small potato cubes cook quickly. The milk goes in towards the end so it needs only gentle heating.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.