Smoky & Thick Sweetcorn Chowder | Low-fat & Healthy

Smoky thick sweetcorn chowder with fresh corn, sweet potato and red bell pepper. Perfect for chilly autumn days, filling and warming.

Makes 4 portions

INGREDIENTS
2 fresh corn on the cob (or 2 cups frozen sweetcorn)
2 medium sweet potato, peeled and diced into 2cm chunks
1 red bell pepper, diced into 2 cm chunks
1 onion, diced
1 stick of celery, finely chopped
1 garlic clove, minced
1 tsp hot smoked paprika
1 tsp fresh thyme leaves
2 tsp vegetable bouillon powder
500ml water
1 tsp seasalt and ¼ tsp black pepper
1 tbsp olive oil

Optional to garnish:
1 tbsp fresh coriander leaves
1 tsp fresh chives, finely chopped
quartered lemon

METHOD:
heat oil in heavy based saucepan | add onion and celery and cook gently for 5 minutes
stir in minced garlic, pepper and sweet potato and cook for a minute
add hot smoked paprika, thyme leaves, bouillon powder, salt and pepper | stir well to combine
add the water, stir and bring to the boil | turn down the heat, cover and simmer for 8 minutes
stir in the sweetcorn, cover and simmer for a further 5 minutes
blend to desired consistency with a stick blender (I normally blend about a third of it)
optional: add the fresh coriander and chives and squeeze over some lemon juice

Tip: to make it creamier, add ½ tin of coconut milk with the sweetcorn

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