Corn chowder

Add One More Veg with diced kūmara or chopped spinach


Serves 4

2 tsp canola oil
1 onion, diced
1 carrot, diced
2 cups fresh or frozen sweet corn kernels
2 cloves garlic, crushed
3 cups chicken or vegetable stock 
⅔ cup cream
¼ cup finely chopped parsley, for garnish.


Heat oil in a large saucepan.
Add onion, carrot, and sweet corn and cook over a medium heat, stirring regularly until vegetables have softened.
Add garlic and fry for a further minute, stirring.
Add stock and bring to a gentle simmer for around 10 minutes or until vegetables are cooked. Stir through the cream and bring it back to a simmer. 
Serve as is, or blend until smooth.
Serve in bowls, garnished with parsley.

Tip: for a dairy-free version use soy or almond cream.