Comforting Corn Chowder

A warming and hearty winter soup. Delicious but easy to make. Can be made into more of a casserole by adding chicken. Serve with Ryvita Sesame Crispbread croutons.

Ingredients

• RYVITA^® Sesame Crispbread
• 3 sticks celery
• 1 medium onion
• 1 green pepper
• 225g potato
• Small can sweetcorn
• Large can flageolet beans
• Small can butter beans
• 2 vegetable stock cubes (I use Kallo)
• 1 tbsp olive oil
• 2 cloves garlic
• Handful of conchiglie pasta

Method

1. Drain and rinse the beans and sweetcorn. Keep these on one side to add to the dish later on as they only need to be warmed through.

2. Chop the onion, pepper, celery, garlic and potato.

3. Heat the oil and add the onion, pepper, celery and garlic. Saute for 4-5 minutes to soften.

4. Prepare the stock using approx 600-700ml of boiling water.

5. Add the potatoes to the pan of sauted vegetables and pour on the stock.

6. Simmer for 15 minutes then add the pasta.

7. Simmer for 5 minutes then add the beans and sweetcorn.

8. Simmer for another 5 minutes then serve with Ryvita Sesame Crispbread croutons.

9. For a final touch sprinkle with fresh parsley (if you like it).