Creamy sweetcorn and potato soup

This delectable creamy sweetcorn and potato soup is perfect on its own or as a starter.

By Ntwenhle Gcabashe

Prep time: 10 minutes

Cooking time: 30 minutes

Serves: 2–3

• 2 cups canned sweetcorn, drained
• 2 potatoes, chopped and cooked
• 2 cups (500ml) cream
• 2 tablespoons (30ml) butter, melted
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 green pepper, chopped
• 1 cup chopped ham
• 1 cup (250ml) vegetable stock
• Handful fresh thyme
• Salt and pepper
• Mixed herbs, for serving
• Bread, for serving

1. Heat butter in a saucepan. Add onion and garlic. Cook until soft.
2. Add green pepper, ham, sweetcorn, vegetable stock, cream and thyme. Cook for 20–25 minutes or until the liquid decreases.
3. Add potatoes. Season with salt and pepper. Mix well.
4. Serve with mixed herbs and bread.

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