Creamy sweetcorn pot

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Prep time:

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Serves: 6



  • 1 tbsp olive oil

  • 1/2 pints vegetable stock

  • 1 green pepper diced

  • 1 tin sweetcorn not drained

  • 1 pint full fat milk

  • 1 tin flageolet or haricot bean drained

  • 1 tsp dried sage heaped

  • 3 sticks celery thinly sliced

  • 2 medium potatoes peeled and diced

  • 1 large onions finely chopped


  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

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Main Course

  • Low fat

  • Make Ahead

  • pepper

  • Potato

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  • 15/03/11 16:42

    This recipe can be modified by adding cheese at the end. It is great made in advance and left for the flavours to develop in the fridge!