Quick Sweet Potato and Corn Chowder
with Garlic Ciabatta
Looking for a quick and tasty midweek dinner option? Try cooking up our Quick Sweet Potato and Corn Chowder in just 20-25 minutes for a delicious and speedy meal.
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.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Green Pepper
(May contain Celery)
1 unit(s)
Onion
3 unit(s)
Garlic Clove
1 sachet(s)
Central American Style Spice Mix
10 grams
Vegetable Stock Paste
(Contains Celery)
1 bunch(es)
Chives
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
160 grams
Sweetcorn
150 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
1 tbsp
Plain Flour
250 milliliter(s)
Water for the Soup
1 tbsp
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potato into 2cm chunks (no need to peel).
c) Put the sweet potato chunks 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. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, halve the green pepper and discard the core and seeds. Slice into thin strips, then chop into roughly 1cm chunks.
b) Halve, peel and thinly slice the onion. 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 onion. Season with salt and pepper.
d) Cook, stirring occasionally, until softened, 4-5 mins.
a) Once softened, add the Central American style spice mix, plain flour (see pantry for amount) and half the garlic to the pan.
b) Cook, stirring, for 1 min.
c) Add the veg 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 the bread on the top shelf of your oven until golden, 4-5 mins.
a) Meanwhile, drain the sweetcorn in a sieve.
b) Once the chowder has thickened, stir through the creme fraiche and the sweetcorn.
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!
