Some soupy ideas . . .

Blythe Peart has kindly provided us with five tasty soup recipes for you to try. Her ham and sweetcorn chowder is featured here, with four other recipes archived under the "Simply soup" tab. Enjoy them all!

Ham and sweetcorn chowder 

Makes approximately six portions.

Ingredients:

4 large floury potatoes, diced

1 large onion, chopped

1 tabespoon olive oil

1 bay leaf

326g can of sweetcorn, drained

1.2 L / 2 pints of chicken stock

Small bunch of fresh thyme

200ml / 7floz semi-skimmed milk

120g smoked diced ham

Freshly chopped parsley to garnish (optional)

Method:

Place potatoes in pan and cook 10 – 15 minutes until tender.

Heat oil and fry onions until soft.

Add bay leaf, thyme and stock and simmer.

Drain the potatoes and return to their pan.

Add milk to them and mash until smooth.

Remove bay leaf and thyme from the stock.

Pour the stock onto the potatoes and sweetcorn.

Using a hand blender blitz the soup until thick and smooth.

Bring to the boil, stir in the ham and parsley and serve.

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