This corn chowder is ready in twenty minutes for a healthy, delicious and low calorie dinner.
Makes two dinner sized serves.
Calories per serve: 280
Finely chop the onion and coarsely grate the carrot and potato. Add to a saucepan with a little oil and cook over a medium heat. After a few minutes add the stock and continue to cook for 10 minutes.
While the soup base is cooking cut the corn kernels off the cob. Melt the margarine in a fry pan over a medium heat and the add the corn kernels. Cook gently for a 5 minutes.
When the soup base is cooked, remove it from the heat and then blend it into a smooth soup using a stick (emersion) blender.
Set aside a quarter cup of the corn kernels and then add the remaining kernels to the soup base. Blend the soup again, but this time leave it a little bit lumpy.
Finely chop the sun-dried tomatoes and add to the fry pan with the reserved corn and saute quickly for a minute. Serve on top of the soup.