• Serves four
• 2 cups sweetcorn-frozen is fine
• 1 medium potato diced
• 1 onion diced
• 1 sweet potato diced
• 1 grated carrot
• 1/2 oz butter
• 1 litre chicken stock

Heat butter in pan and add onion. Cook gently until soft but not coloured.
Add the two kinds of potato and 1 cup of corn with the chicken stock.
Simmer for about 20 minutes then liquidise.
Put the liquidised soup back into the pan and add the rest of the corn and the grated carrot. Simmer for a further 10 minutes.