Recipe of the Week: Sweetcorn and ham chowder

With weather that would freeze the balls off a brass monkey, a warm hearty chowder will do the trick nicely. A chowder may seem difficult, but au contraire my friend. If we can do it, so can you.

Stick to the JOE recipe and you can’t go wrong. You really can’t.

Sweetcorn and smoked ham chowder

The Basics:

6 ProPoints per serving

23 ProPoints values per recipe

10 mins prep, 25 mins cooking

What you need:

• 250g (9oz) sweetcorn
• 600ml (20fl oz) skimmed milk
• 600ml (20fl oz) vegetable stock
• 200g (7 oz) potatoes, peeled and diced
• 1 bay leaf
• 110g (4oz) lean smoked ham, cut into small chunks a handful chopped fresh parsley, to garnish

What to do:

1. Place the sweetcorn, milk, stock, potatoes and bay leaf in a large saucepan. Bring to the boil, reduce the heat and simmer gently for 25-20 minutes until the potatoes are cooked. Remove from the heat.
2. Discard the bay leaf, then roughly mash the soup to disperse the potato and thicken it slightly; the majority of the sweetcorn should stay whole. Return the pan to the heat, add the ham and simmer very gently for 5 minutes. Serve in large warm bowls, sprinkled with parsley.

Exactly the type of meal that should dazzle guests and not leaving you feel peckish for the evening.

For more delicious Weight Watchers meals, simply click here.