Ingredients
- A knob of butter
- 1 large red onion, peeled and diced the same size as the sweetcorn
- 1 large carrot, peeled and diced as above
- 2 bay leaves, fresh if possible
- 200g tinned sweetcorn
- 400ml chicken or vegetable stock
- 150ml cream
- 1tbs spiced mango chutney (if you can’t find spiced mango chutney use regular mango chutney and a pinch of chilli flakes)
- Salt and pepper
- Fresh coriander (optional)
1 Put the butter in a pot over a medium heat, then add the onion, carrot and bay leaves.
2 Let the vegetables cook very gently until they soften (this will take about 15 minutes), then add the sweetcorn, stock and cream.
3 Bring to a simmer, add the chutney and cook for five more minutes.
4 Season and then it’s ready to serve. A little fresh coriander might be nice on top.
