Quick Sweet Potato and Corn Chowder
with Garlic Ciabatta
- Celery
- Cereals containing gluten
- Milk
- Celery
- May contain traces of allergens
Our Quick Sweet Potato and Corn Chowder is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
200
Diced Sweet Potato
1
Green Pepper
(May be present: Celery)
3
Garlic Clove
1
Central American Style Spice Mix
10
Vegetable Stock Paste
(Contains: Celery)
1
Chives
2
Ciabatta
(Contains: Cereals containing gluten)
150
Sweetcorn
150
Creme Fraiche
(Contains: Milk)
Not included in your delivery
1
Plain Flour
300
Water for the Sauce
1
Olive Oil for the Garlic Bread
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, roast on the top shelf until golden and tender, 16-18 mins. Turn halfway through.
a) Meanwhile, halve the pepper and discard the core and seeds. Chop into 1cm chunks.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large saucepan on medium-high heat. Once hot, add the pepper and season with salt and pepper.
d) Cook, stirring occasionally, until softened, 3-4 mins.
a) Once softened, add the Central American style spice mix, flour (see pantry for amount) and half the garlic to the pepper.
b) Cook, stirring, for 1 min.
c) Stir in the vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 8-10 mins.
a) While the chowder simmers, finely chop the chives (use scissors if easier).
b) Halve the ciabatta and lay onto a baking tray, cut-side up.
c) Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
d) Bake on the top shelf of your oven until golden, 4-5 mins.
a) Meanwhile, drain and rinse the sweetcorn in a sieve.
b) Once the chowder has thickened, stir through the creme fraiche and corn.
c) Bring back to the boil, then reduce the heat and simmer until piping hot, 1-2 mins. Add a splash of water if it's a little too thick.
a) Once the sweet potato has roasted, stir it through the chowder.
b) Share the creamy corn chowder between your bowls and sprinkle over the chives to finish.
c) Serve with the garlic ciabatta alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A warming, well-seasoned chowder that surprises many first-timers; some find it a little bland and recommend adding extra salt or spices to taste.
- Ease of prep: Straightforward to follow and genuinely quick, though several cooks note it takes closer to 40 minutes than the stated time.
- Suggestions: Use a yellow or red pepper instead of green to avoid bitterness, and reduce the flour slightly if you prefer a thinner consistency. Adding a splash of extra water helps loosen the chowder without losing flavour, and some cooks boost depth with chilli flakes or additional spice.
- Next-day meals: Leftovers reheat well and make a satisfying lunch the following day.
- Portions: A few cooks felt the sweet potato pieces were too small and roasted too quickly, so keep a close eye on them and consider removing them a little earlier than the guide time.
- Protein: Those wanting a more substantial meal have added chicken, butter beans, or smoked fish with good results.
