Creamy Thai sweetcorn chowder

Ingredients:

• 3 tbsp water or 1 tbsp oil

• 1 white onion, chopped,

• 1 carrot, chopped

• 1 red pepper, chopped

• 1 tsp paprika

• 1 tsp smoked paprika

• 1/2 tsp dried chilli flakes

• 3 cups frozen sweetcorn

• 2 cups vegetable stock

• 400 ml coconut milk (from a carton)

• 1 tsp arrowroot dissolved in 2 tsp warm water

Method:

• heat oil or water in pan on medium heat

• add onion and cook until soft, then add carrot, and pepper with all the spices, stir and continue to cook until soft.

• add frozen sweetcorn with vegetable stock, coconut milk, and arrow root mixture.

• bring to a gentle boil, then simmer for 20 minutes on a low heat.

• turn off the heat and take half the the chowder and pop into another pan or bowled blend using a high speed blender to make super smooth, then transfer back into the pan.

• serve with a portion of cooked rice, new potatoes, or noodles, crusty bread, or just enjoy on its own, it’s absolutely delicious!