Corn chowder

• butter↗25g g
• small onion↗1

  finely chopped

• small garlic clove↗1

  crushed

• stick celery↗1

  chopped

• small green pepper↗1

  deseeded and cubed

• large potato↗1

  cubed

• semi-skimmed milk↗600ml ml
• vegetable stock↗300ml ml
• can sweetcorn↗300g g

  drained and rinsed

• Tabasco sauce↗few drops
• chopped fresh chives2 tbsp tbsp

  to serve

• thick slices bread2

  crusts removed and cubed

• garlic cloves↗2

  crushed

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.

2. 2

   For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.