Sweetcorn and butter bean chowder

I did not have the healthiest week this week. After the PM’s ‘roadmap to freedom’ announcement which starts with basically another two months in lockdown and the work week from hell, I binged on far too many Cadbury’s Freddos. My husband keeps a stash of chocolate to bribe the kids to work (he’s a teacher) and questionably gave me access to them. However, this week there was a headline in a German newspaper about how they’re jealous of the UKs vaccine rollout and how quickly we’ll be able to return to normal so it goes to show it’s completely a perception thing. I was so happy with how delicious this soup turned out, it was a great return to actually looking after myself and a convincing argument for nourishing food. Again, this recipe is from the good housekeeping vegetarian collection.

Serves 4


  • Spray oil
  • one onion
  • 1 courgette
  • 250g potatoes
  • 3 sprigs rosemary
  • around 600g sweetcorn (I used frozen)
  • 2 400g tins butter beans
  • 2 cloves garlic
  • 700ml chicken flavoured stock
  • juice 1/2 lemon


1.) Preheat the oven to 180 degrees C

2.) Chop up the onion and start to soften in a crock pot

3.) Chop up the courgette and add to the pan

4.) Peel the potatoes and chop and add to the pan when the onions are soft. Fry for about 9 minutes.

5.) Peel and finely chop the 2 cloves of garlic

6.) Strip the leaves from the sprigs of rosemary and finely chop

7.) Add the garlic to the pan and fry for 1 minute

8.) Add the rosemary and 1/4 of the sweetcorn and cook for a couple of minutes until the sweetcorn is defrosted

9.) Transfer the crock pot to the oven and cook for about 10 minutes

10.) In the meantime, drain and rinse the tins of butter beans and make up the stock

11.) Put the crock pot back on the hob, add the rest of the sweetcorn and the butterbeans and cook until all the sweetcorn is defrosted.

12.) Add the stock, simmer for 5 minutes.

13.) Squeeze in the juice of the half a lemon

14.) Blitz with an immersion blender until everything is broken down. I left a bit of texture in the soup but it’s up to you. Also, you could add some more water though I like a thick soup.

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