Ingredients
1 tbsp olive oil
100g/3½oz new potatoes from a can, rinsed, drained and chopped
142 ml/5fl oz double cream
splash white wine
½ corn on the cob, cooked, sweetcorn removed
sea salt and freshly ground black pepper
Method
1. Heat the oil in a small saucepan over a high heat. Add the potatoes and cook for two minutes.
2. Add the cream to the pan, bring to the boil, then reduce the heat to simmer for 2-3 minutes.
3. Add the white wine to the pan and continue to simmer for 2-3 minutes, until thickened.
4. Add the sweetcorn, season, to taste, with salt and freshly ground black pepper, and cook for a further 1-2 minutes.
5. To serve, pour the chowder into a warmed bowl.
