Serves 4 (just multiply the quantities for more people and the recipe works well)
1 large knob of butter
1 onion, chopped
1 large potato, cubed
1 large can sweetcorn, drained
pinch chilli powder (or as much as you like for taste)
salt and white pepper
300ml vegetable stock
1 spring onion, finely chopped
- Cook the onion gently in the butter until it softens. You need to do it on a low heat so it doesn’t brown.
- Add the potato and coat in the butter and onion. Cook for a few minutes. You’ll need to stir because the potato can stick.
- Add the sweetcorn and cook for another few minutes, still stirring.
- Add the chilli and some white pepper.
- Pour in the milk and vegetable stock. Mix well and bring to the boil.
- Simmer on a low heat with the lid on until the potato is cooked.
- Take just over half of the soup and whiz in the liquidiser or with the hand blender until smooth.
- Pour this back into the pan with the un-blitzed soup and stir well. This is what thickens the soup to create a chowder.
- Season with salt and more pepper if it is needed. Chowder should be quite thick but if it is too thick you can add a little water to thin it down.
- Serve with a sprinkling of finely chopped spring onion on the top and warm crusty bread.
Try it sprinkled with pieces of crisp smokey bacon or chunks of fried chorizo for extra flavour.