Potato Corn Chowder

Heat the olive oil (2 tbsp) in a large, heavy-based saucepan over a medium heat. Add the finely chopped (1 onion,), finely chopped (1 celery,), crushed (3 garlic,) and smoked paprika (1 tsp), and cook gently for 6-7 mins until the finely chopped (1 onion,) is translucent. Stir in the maris piper potatoes, peeled and diced (250 g), chilli, deseeded and finely chopped (1 red) and plain flour (1 tbsp), and cook for a further 2-3 mins until the plain flour (1 tbsp) has dissolved. Start 6m timer

Pour over the almond milk (500 ml) (it should just cover the maris piper potatoes, peeled and diced (250 g), so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the maris piper potatoes, peeled and diced (250 g) is tender. Add the sweetcorn, tinned, naturally sweet, drained (200 g) and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan. Start 15m timer

Add extra [almond milk, to taste] to thin the soup to your desired consistency. Reheat gently, seasoning to taste, then sprinkle with the fresh parsley, flat-leaf leaves (5 g) and chives, finely snipped (5 g). Serve with chunks of bread, warmed (1 fresh).