Recipe: Sweet potato and corn chowder

From diabetes.org.uk

A quick and easy chowder ready in just over half an hour, and bringing together the delicious flavours of sweet potato and sweetcorn, with a little chilli kick, all in one pot. This recipe was selected in partnership with Slimming World

Serves 4     Cook 35 minutes

Ingredients

• Low-calorie cooking spray
• 1 onion, finely chopped
• 1 celery stick, finely chopped
• 2 leeks, finely sliced
• 2 garlic cloves, crushed
• 2 sprigs of fresh thyme, leaves picked
• ¼ tsp dried chilli flakes
• 2 medium sweet potatoes (around 500g), chopped into 1cm cubes
• 1 litre low salt vegetable stock
• 225g frozen sweetcorn, defrosted and warmed through
• Juice of ½ lemon
• 2 tbsp fat-free unsweetened natural Greek yoghurt, to serve
• Pinch of smoked paprika, to serve
• ½ small pack fresh chives, chopped, to serve

• 
  

• Method

  Step 1

  Preheat your oven to 200°C/fan 180°C/gas 6.

  Step 2

  Spray a large non-stick saucepan with a couple of pumps of low-calorie cooking spray and put it over a medium heat. Add the onion, celery, leeks, garlic, thyme, chilli flakes and sweet potatoes. Fry for 6-8 minutes, until softened. Add the stock, bring to boil and simmer for 10-15 minutes, until all the vegetables are really tender.

  Step 3

  Add half the sweetcorn, bring back to a simmer, then blitz with a stick blender until completely smooth. Add the lemon juice and season with pepper

  Step 4

  Divide the chowder between 4 bowls. Drizzle over the yoghurt, scatter with the remaining sweetcorn and sprinkle over the paprika and chives. Serve steaming hot.

  Recipe tips

  You can use a plain yoghurt of your choice. However, this will change the nutritional information and the texture of the dish. 

• https://www.diabetes.org.uk/living-with-diabetes/eating/recipes/sweet-potato-and-corn-chowder?utm_campaign=7199143_Enewsletter%20-%20July%202026%20-%20General&utm_medium=email&utm_source=dot_digital&dm_i=79RZ,4AAW7,1PBE5R,BB7GM,1,0,0,0