Corn Chowder Recipe

Corn Chowder Recipe

1 large potato, diced
1 onion, sliced
50 g/2 oz/0.25 cup butter or margarine

200 g/7 oz/1 small can chopped tomatoes
300 g/11 oz/1 large can creamed-style sweetcorn (corn)
150 ml/0.25 pt passata (sieved tomatoes)
150 ml/0.25 pt vegetable stock

Salt and freshly ground black pepper

2.5 ml/0.5 tsp dried basil
15 ml/1 tbsp chopped parsley

Grated Cheddar cheese

Method:

Fry (saute) the potato and onion in the butter for 2 minutes, stirring. Reduce the heat, cover and cook gently for 5 minutes, stirring occasionally until the vegetables are almost tender. Add the remaining ingredients except the parsley and cheese. Bring to the boil, reduce the heat and simmer gently for 20 minutes. Taste and re-season if necessary. Ladle into warm bowls and sprinkle with chopped parsley. Serve with grated cheese.