Creamy sweetcorn pot

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Prep time:

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Serves: 6

By woadie



  • 1 tbsp olive oil

  • 1 green pepper diced

  • 1 tin sweetcorn not drained

  • 1 tsp dried sage heaped

  • 3 sticks celery thinly sliced

  • 2 medium potatoes peeled and diced

  • 0.5 pints vegetable stock

  • 1 pint full-fat milk

  • 1 large onion finely chopped

  • 1 tin flageolet or haricot beans drained


  1. Heat the oil in a large saucepan.
  2. Fry the onion, pepper and celery for 5-10 minutes until the onion is translucent in colour.
  3. Add the potato and vegetable stock, cover, bring to the boil and simmer for 15-20 minutes, until the potato is cooked through.
  4. Add the tin of sweetcorn and the liquid it is in (you can use sweetcorn in water if worried about salt and sugar content).
  5. Add the beans, milk and sage. Return to the heat and gently simmer for a further 5 minutes before serving.

Handy Hint

Keep the salt out when feeding babies and toddlers (add your own at the table); use low salt stock and sweetcorn/beans in water. This dish will mash well for babies too but make sure the sweetcorn kernels are split open when mashing to reduce choking hazards!
The soup is very hearty for a in course with crusty bread. If you want to make it extra special, add a pot of cream cheese at the end of cooking…yum!

Additional Information

  • Make Ahead

  • pulses

  • Potato

  • Main Course

  • Vegetarian

  • Nut Free

  • Low fat

  • Gluten Free

  • Egg Free

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