Chunky sweet potato corn parsley chowder
It's simple but very effective - give Phil Vickery's chowder with sweet potato, sweetcorn, and parsley a try.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients
50ml vegetable oil
2 small onions, finely chopped
1 garlic clove, crushed
600ml boiling water
1 x 10g vegetable stock cube
340g can sweetcorn, drained
3 sweet potatoes, about 400g, peeled cut into 2cm pieces
150ml milk
55g plain flour
50g salted butter, very soft
2 tbsp roughly chopped fresh parsley
Salt and freshly ground black pepper
Crusty brown bread, to serve
Method
- Heat the vegetable oil in a large pan, add the onions and garlic and cook gently for about 5 minutes.
- Add the sweetcorn, sweet potatoes and season well with salt and pepper.
- Add the water, stock cube and milk.
- Bring back to a gentle simmer and cover the pan with a tightly fitting lid, or use a piece of foil and cover tightly, then simmer for about 20-25 minutes, or until sweet potatoes are tender, stirring occasionally.
- Mix the soft flour and butter together well, then add the parsley, then add to the simmering chowder and cook for 5 minutes.
- Serve with crusty brown bread.

