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.

Ingredients

• 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.