Ingredients

2 tbsp vegetable oil
1 onion, diced
1 carrot, diced
1 stick of celery, diced
3 cloves of garlic, chopped
1 medium potato, diced
2 x 325g tins of sweetcorn, drained
1 pint water
½ pint soya milk
pepper
nutmeg, freshly grated
mango chutney

Method

Gently fry the onion, carrot, celery and garlic in the oil for 10 mins.

Add the sweetcorn, potato, water and soya milk, stir well and bring to the boil. Season with pepper and a pinch of nutmeg. Cover and simmer for 20 minutes, stirring occasionally.

Let the chowder cool slightly, then lightly blend it (you want it to be slightly 'lumpy' not smooth). Add a little more water if required. Reheat if necessary, then place ¼ tsp of mango chutney in each soup bowl and pour the chowder over. Sprinkle a pinch of nutmeg over each bowl and serve.