Sweetcorn chowder

[Serves 4]

1 cup fresh corn kernels
1 tbsp butter
1 onion, chopped
1 green pepper, chopped
1 fat clove garlic, crushed
1 large potato, peeled and diced
1 tsp chicken stock powder
1 litre full-cream milk
salt and pepper

To serve
croutons
sorrel leaves

1. Heat the butter in a heavy-based pot over medium heat and sweat the onion, green pepper and garlic.
2. Add the potato and corn, stock powder and milk. Simmer gently for 20 minutes or until the vegetables are cooked through. Season to taste.
3. Serve garnished with torn sorrel leaves and croutons.