Easy Sweet Corn Chowder With Crusty Bread Recipe: A Warm, Comforting Bowl for Cold Evenings

This sweet corn chowder is simple, flavorful, and made with everyday ingredients.

Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 300 g potatoes, diced
• 400 g corn kernels
• 500 ml stock
• 200 ml milk
• 4 slices crusty bread
• 1 tbsp olive oil

Instructions

1. Cook the onion in the butter for 4 minutes, then add the potatoes, corn, and stock and simmer for 15 minutes.
2. Stir in the milk and gently heat through.
3. Toast the bread with the olive oil until golden.
4. Taste and season the soup, then serve with crusty bread.

Tips

• Prep all your ingredients before you start so the cooking goes smoothly.
• Taste as you go and adjust the salt, acid, and seasoning at the end.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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