Enjoy the rich, sweet flavours in this delicous chowder.
Line a baking tray with baking paper and toss half of the potato cubes in 1 tbsp of olive oil. Bake at 180C for 25-30 minutes or until it begins to go golden. Toss, and sprinkle cheese on top. Bake a further 10-15 minutes or until the potato is cooked through and the cheese is melted and starting to crisp. Set aside.
On a medium saucepan, fry the onion until translucent in the remaining olive oil.
Add the remaining sweet potato and corn. Cook for 2-3 minutes.
Add the Chris’ dip and toss to coat.
Crumble in the stock cube, then add the milk and water. Put on a lid and bring to the boil.
Turn down to a simmer and allow to cook for 20-25 minutes, or until the potato is tender.
Serve immediately in large bowls, adding the cheesy roast potatoes to the middle, a dollop of sour cream and some fresh parsley. Serve with crusty bread on the side.
Exclusive recipe from Chris' Foods.
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