Sunshine in a bowl. Perfect with a big chunk of buttery bread. Feeds 2
- 1 tbsp salted butter
- 1 small onion, finely chopped
- ½ stalk celery, finely chopped
- 1 clove garlic, minced
- 1 285g tin sweetcorn (or 265g frozen corn or corn cobs from 2 cobs)
- 1 potato, peeled and diced
- 500ml chicken stock (1 stock cube and boiling water)
- 100ml double cream
- Salt and pepper
- Handful chives, snipped into bits
- Melt the butter in a saucepan over a medium heat
- Add the onion, celery and garlic. Cook for 7 mins, stirring occasionally, until completely soft
- Add the potato to the pan and stir into the buttery veg
- Add the stock and bring to the boil, then lower the heat, cover and simmer for 10 minutes
- Turn up the heat, add the sweetcorn (including the liquid from the tin) and heat for a further 5 mins
- Take off the heat and use a hand blender to whizz until smooth
- Add the cream and season well. Re-heat gently until piping hot (don’t let it boil) and taste to check seasoning
- Serve sprinkled with chopped chives
Sophie cooks 