Combine different alliums to give a layered onion flavour to this vegetarian sweetcorn chowder. The sweetness of the corn pairs with onions beautifully
Prep:10 mins
Serves 4
1 tbsp sunflower oil1 small onion, chopped8 spring onions, sliced400g new potatoes, peeled and halved1l vegetable stock500g sweetcorn kernels200ml milksmall bunch of chives, chopped
STEP 1Heat the oil in a saucepan over a medium heat. Tip in the small chopped onions and most of the sliced spring onions (reserving around 2 tbsp) and fry for 6-8 mins, until soft but not golden. Scatter in the potatoes and fry for 4 mins, to soften a little, then pour in the stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 mins. Season to taste, then tip in the sweetcorn and pour in the milk. Cook for 3-4 mins until the corn is tender. At this point, you can serve it chunky or blitz using a hand blender to break it up a little. Divide between bowls, then scatter over the chives before serving.
