Sweetcorn Suppers

Petunjuk

Smoked haddock chowder

Heat 1 tbsp oil in a large pan over a medium heat. Fry 1 onion, finely chopped, and 100g streaky bacon, chopped, for about 5 mins until softened, then add 200g potatoes, chopped into small pieces, and cook for another 5 mins. Stir in 2 tbsp plain flour, and cook for 2 mins. Gradually add 600ml milk and 400ml chicken stock. Bring to the boil, then reduce the heat and simmer gently for 10-15 mins until the potato is almost cooked. Add 300g smoked haddock, skinned and cut into 1cm pieces, and 325g can sweetcorn, drained, to the pan, and simmer for a further 5 mins. Stir in a small handful fresh chopped parsley into the chowder. Serves 4.

Stir-fried chilli corn

Heat a wok or large sauté pan until hot. Add 1 tbsp vegetable oil, 275g sweetcorn, drained (or you could use fresh), and 2 large red chillies, seeds removed and finely chopped, and stir-fry for 1 min. Add a pinch of white pepper, 1 tsp sugar and 50mI chicken or vegetable stock, and continue to cook for 3 mins. Serve at once. Serves 4.

Sweetcorn risotto

Heat 1 tbsp olive oil and 30g butter in a frying pan, add 1/2 onion, finely diced, and gently fry for 3-4 mins or until softened but not coloured. Add 325g can sweetcorn, drained, to the frying pan and fry for 2 mins. Add 250g basmati rice to the pan, stir well to coat all the grains in the oil and gently fry for 2 mins. Add 100ml white wine (or vegetarian alternative) and leave to bubble for 1-2 mins, or until just cooked. Add 2 tbsp double cream and 30g cheddar (or vegetarian alternative), grated, and season, to taste. Stir well. Serves 1.

Sweetcorn fritters

Place 100g self-raising flour, 1 tsp salt and 75ml milk into a large bowl and whisk together to make a smooth batter. Stir in 100g canned sweetcorn, rinsed and drained. Heat 1 tbsp veg oil in a frying pan and pour in spoonfuls of the batter. Fry the fritters until golden-brown on each side. Repeat the process with the remaining batter. Serve with crispy bacon. Serves 2.

Creamed corn & bacon

Snip 6 rashers unsmoked streaky bacon into small pieces and fry until crisp. Remove from the pan and put to one side. Add 25g butter and 2 onions, chopped, to the pan and soften over a low heat. Tip in 650g can sweetcorn, rinsed and drained, and fry for a few mins more. Add the bacon with 100ml double cream and a large handful chopped parsley. Cook for a few mins before serving. Serves 5.

Tomato & bean stew Melt 30g butter in a saucepan over a medium heat. Add a large bunch spring onions, tips only, chopped, and sauté for I min. Add 400g flageolet beans, drained, 400g can tomatoes, I garlic clove, crushed, and 326g can sweetcorn, drained. Bring to the boil, then simmer for 5-6 mins. Season. Serves 2.

Chicken stir-fry

Heat 1 tbsp oil in a pan over a medium heat. Add 1/2 onion, finely chopped, and fry for 2-3 mins to soften. Add 1/2 chicken breast, cut into pieces, and fry for 3-4 mins until it starts to colour, then add 100g can sweetcorn, drained, 55g mangetout and 1/2 red pepper, deseeded and cut into strips, frying for a further 2-3 mins. Add 300mI chicken stock and leave to simmer on a medium heat for 8-10 mins, until everything is cooked through. Enjoy piping hot with bread. Serves 1.

On the side

Fruity salsa dip

Chop 10 cherry tomatoes into small pieces. Stir the tomatoes together with 2 spring onions, chopped, 1/2 cucumber, chopped, ½ mango, peeled and flesh chopped, and 1/2 can of sweetcorn, drained. Mix in any chopped herbs you want to add, with 1 tsp olive oil and taste. You may want to add a squeeze of lemon. Serves 3.