Sweetcorn chowder for a small kitchen
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A good bowl of chowder has enough body to hold the corn without turning into a purée. Mash a little of the cooked potato against the side of the saucepan and leave the rest in cubes. That gives you a creamy soup without adding a long list of ingredients.
For 3 servings, use 1 diced medium onion; 1 tablespoon olive oil; 300g peeled potatoes in 1cm cubes; 300g frozen sweetcorn; 600ml low-salt vegetable stock; 150ml milk; 15g butter; 2 tablespoons chopped chives; and black pepper. Check stock for allergens; milk and butter contain dairy.
Warm the oil in a saucepan over medium-low heat. Cook the onion for 8–10 minutes until softened, stirring without letting it darken. Add potato and stock, bring to a simmer and cook for 12–15 minutes, until the potato is tender. Add the frozen corn and simmer for the full cooking time given on its packet.
Mash roughly a quarter of the potato cubes against the side of the pan with a spoon. Add milk and butter, then heat gently until the soup is steaming hot; stir and avoid a fierce boil. Taste for salt before adding any, as the stock may supply enough. Ladle into bowls and finish with chives and pepper.
Allow about 35 minutes. If the soup becomes thick while standing, loosen it with a little water or milk as it reheats. Cool leftovers in shallow containers and refrigerate within 2 hours; use within 48 hours and reheat once until steaming hot throughout. Bread alongside makes this a light lunch.