Sweetcorn Chowder

This hearty chowder is rich and extremely filling. It is a family favourite which smells delicious. Harry, our resident fussy eater, hugged me this evening when he realised what I was making. Even Nora, who doesn't like soup, will eat a bowl of this.

We eat it with toasted seeds sprinkled on top, accompanied by slices of baguette and cheddar. The one pictured I made lactose free to suit Meg but this recipe works just as well with normal cow's milk. I make a different, low FODMAP chowder for Robbie.

Family Verdict:
Meg: 'Delicious. Filling with a good balance of flavours.'
Harry: 'It's sweetcorn soup; so delicious it's an adjective in its own right.'

FEEDS: 5-6 hungry people. It is very filling.

Time: 5 minutes preparation + 25-30 minutes to cook.

INGREDIENTS:

100g margarine (lactose free if required)
1 red onion, finely chopped
2 cloves of garlic, crushed
1/4 -1/2 tsp dried dill
5 medium to large potatoes, peeled and chopped into smallish chunks
700g frozen sweetcorn
1200ml boiling water
250ml milk (lactose free if required)

METHOD:

1. Melt the margarine in a large pan. Add the onion, garlic, potato and dill and cook over a low heat with the lid on for around 10 minutes. Stir every couple of minutes to prevent burning.
2. Remove the lid. Season and continue to cook for another 5 minutes, continuing to stir occasionally.
3. Add all of the frozen sweetcorn except approximately half a mug full. Stir the vegetables together then add the boiling water and the milk. Bring the soup to the boil then reduce the heat, allowing it to simmer for around 10 minutes. Ensure that the potatoes are thoroughly cooked.
4. While the soup is simmering, cook the reserved sweetcorn in a separate pan according to the manufacturer's instructions. Set it to one side.
5. Once the potatoes are cooked and starting to disintegrate, remove the soup from the heat. Using a hand blender, blend the soup still in the pan until you reach your preferred consistency. It normally gets very thick. Taste and season. Stir in the reserved, cooked sweetcorn. 
6. Serve with accompaniments of your choice - bread and cheese; toasted seeds; oil of choice to drizzle, etc.