SWEET AND SAVOURY
Sweetcorn reaches the end of its season this month, but is still currently at its sweet, juicy best. It can be enjoyed simply, on the cob with a smear of salted butter, but also works well in a chowder with milk and cream. To make: melt 2 tbsp butter in a large saucepan set over a medium heat. Add 1 small, finely chopped, peeled onion and a pinch of salt, cooking for approximately 5 mins until soft. Add 1 finely chopped, peeled garlic clove, 2 tsp mild curry powder and 1 tsp ground turmeric, cooking for 2 mins. Stir in 2 medium potatoes, peeled and finely diced, and cook for a further 3 mins, then cover with 280g sweetcorn and 600ml vegetable stock. Bring to the boil, season with salt and pepper, then simmer gently until the potatoes are tender, approximately 20-25 mins. Add 2 large skinned and diced chicken breasts and cook for 10 more mins. Stir in 250ml double cream and 1 cored, seeded and diced vine tomato. Gently mash the vegetables with a potato masher before seasoning to taste with salt, pepper and Tabasco sauce. Cover and keep warm over a very low heat. Ladle the soup into warm bowls and serve with grilled bread.