Easy spicy corn chowder

serves 6

Ingredients

5 medium onions, finely chopped
1 tablespoon olive oil
400g frozen sweetcorn
1 tablespoon mild curry powder
½ teaspoon hot chilli powder
2 teaspoons Cajun seasoning
500ml vegetable stock made with two cubes
200ml semi-skimmed milk
150ml double cream
2 tablespoons chopped fresh parsley (optional)

Method

1. In a large saucepan, gently fry the chopped onion in the olive oil for 2-3 minutes until they’re soft
2. Add the frozen sweetcorn and spices to the pan
3. Pour in the vegetable stock and the milk and give it a good stir
4. Bring the mixture to the boil, and simmer for 20 minutes with the lid off, stirring occasionally.
5. Take the saucepan off the heat and use a handblender to blend the soup, leaving some texture rather than making it completely smooth.
6. Stir in the double cream and the chopped parsley if using, then check the seasoning.
7. Serve

* Suitable for freezing.