Corn chowder with green peppers

Corn chowder with green peppers

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

Traditionally a creamy potato-based soup, our recipe uses green pepper to complement the corn and give a really nutritious, colourful soup. Adding the crunchy green pepper at the end gives the soup a great texture.

Ingredients

Quantity Ingredient
1 medium onion, (160g)
2 small celery sticks, (80g)
1 small carrot, (80g)
1 large leek, trimmed, (160g)
1 green pepper, (160g)
1 tablespoon sunflower oil
1 bay leaf
3 sage leaves, roughly chopped
sea salt
freshly ground black pepper
160g canned or frozen sweetcorn, (drained or defrosted)
250ml semi-skimmed milk
150ml vegetable stock
a touch of double cream or creme fraiche, (optional)

Method

  1. Finely chop the onion, celery, carrot, leek and green pepper. Set the green pepper aside.
  2. Heat the oil in a saucepan, add the onion, celery, carrot and leek, bay leaf and sage leaves. Sweat with a pinch of salt for about 10 minutes. Add half the sweetcorn. Pour over the milk and stock, cover and cook gently for five to eight minutes.
  3. Remove the bay leaf and blend for a couple of minutes using a hand-held blender. Add the green pepper, remaining sweetcorn and cream, if using. Season to taste and heat through gently to serve.
Tags:
Healthy
five a day
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