Potato & Sweet Corn Chowder

Ingredients (Serve 4)
4 cobs sweet corn
1 1/2 tbsp vegetable oil
2 garlic cloves, crushed
1 onion, finely diced
1 celery stick, diced
2 potatoes, peeled and diced
1 carrot, peeled and diced
700ml vegetable stock
2 tbsp parlsey, finely chopped

Method
Bring a large pot of salted water to the boil. Cook the cobs for 5 mins. Reserve 200ml of water.

Cut the corn kernels from the cobs. Place half portion of the kernels into a food processor with the reserved cooking water. Blend the mixture until smooth.

Heat oil in a large saucepan. Add garlic, onion, celery and a large pinch of salt. Cook for 5 mins.

Add potatoes and carrot. Cook for another 5 mins. Add stock, blended mixture and remaining corn kernels. Reduce heat and simmer for approx. 20 mins or until vegetables are softened.

Add salt and pepper to taste. Add parsley before serving.

Non-vegetarian variation: Use chicken or beef stock instead.