Quick Sweet Potato and Corn Chowder
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Quick Sweet Potato and Corn Chowder

Quick Sweet Potato and Corn Chowder

with Garlic Ciabatta

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time20 minutes


serving amount

200 grams

Diced Sweet Potato

1 unit(s)

Green Pepper

(May contain Celery)

3 unit(s)

Garlic Clove

1 sachet(s)

Central American Style Spice Mix

10 grams

Vegetable Stock Paste

(Contains Celery)

1 bunch(es)


2 unit(s)


(Contains Cereals containing gluten)

160 grams


150 grams

Creme Fraiche

(Contains Milk)

Not included in your delivery

1 tbsp

Plain Flour

300 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Garlic Bread


Nutritional information

Energy (kJ)2809 kJ
Energy (kcal)671 kcal
Fat32.9 g
of which saturates16.1 g
Carbohydrate81.2 g
of which sugars14.7 g
Protein14.3 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Chopping Board
Large Saucepan



a) Preheat your oven to 220°C/200°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, 18-20 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) 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.