Sweetcorn chowder

Serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

sea salt and freshly ground black pepper

6–8 medium potatoes, cut into bite-sized chunks

2 x 12oz (350g) cans corn, drained

5 cups hot vegetable stock

handful of fresh flat-leaf parsley, finely chopped

4 tbsp heavy cream (optional), to serve

Method:

1 Heat the oil in a large saucepan, add the onions, and cook over low heat for 6–8 minutes or until soft. Season with sea salt and freshly ground black pepper, then stir in the potatoes and cook over low heat for 5 minutes.

2 Mash the corn a little with the back of a fork, then add to the pan. Pour in the stock, bring to a boil, then reduce to a simmer and cook for 15 minutes or until

the potatoes are soft. Stir in the parsley and season again with sea salt and freshly ground black pepper if needed.

3 Let cool completely, then transfer to a freezerproof container and seal. Freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator and transfer to a saucepan and heat until piping hot. Stir in the cream, if using, and serve with fresh crusty bread.

Sweetcorn chowder