Sweet Potato & Corn Chowder

Chowders, for me, delivers a soup but with proper texture and it’s good for a meal alternative if you serve it with a chunk of whole meal bread.

Serves 2, 400 calories each.

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  • 1 medium (400g)  sweet potato, peeled & diced small
  • 1 spanish onion, diced small
  • 200g sweetcorn, frozen
  • 25g streaky bacon
  • 100g scallops, cut into small cubes
  • Small bunch of coriander
  • 2 gloves of garlic, chopped
  • 2 carrots, peeled and diced small
  • 1 vegetable stock cube, made into 1 pint of liquid.
  • 1/4 tsp mace
  • 1/4 tsp cayenne
  • Black pepper
  • 1 tbs low fat greek yoghurt
  • 2 tsps rape seed oil

What to do

  1. Heat the oil in a saucepan and fry the pancetta until nicely brown over a medium heat.
  2. Add the onion, carrot, half the sweet potato, garlic and half the sweetcorn and cook until it is starting to colour and soften, about 5 minutes.
  3. Stir in the cayenne and mace.
  4. Cook for a minute and add the stock.
  5. Simmer for about 10 minutes or until everything is soft.
  6. Use a stick blender to liquidise to a smooth consistency.
  7. Put the rest of the sweet potato and corn in to the soup and cook for another 5 minutes until cooked.
  8. Add the scallops and black pepper, stirring for a minute.
  9. Serve with a dollop of yoghurt and sprinkle of coriander.

Tips / ideas

  • Switch scallops for some white fish or prawns.
  • Serve with bread, pitta, toast or even crackers like they do in the US.

2 thoughts on “Sweet Potato & Corn Chowder

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