SAUSAGE AND SWEETCORN CHOWDER

Assemble these supplies:

• 2 teaspoons oil
• 100 g (4 oz) chipolata sausages
• 1 small onion, peeled and chopped
• 1 small potato, peeled and diced
• 1/2 x 198 g (7 oz) can sweetcorn
• 1 X 227 g (8 oz) can tomatoes, chopped
• and juice reserved
• 85 ml ( 3 fl oz) chicken stock
• 1/4 teaspoon dried basil
• salt
• freshly ground black pepper

Preparation time: 10 minutes
Cooking time: 30 minutes

Steps in preparation:

1. Heat the oil in a pan and cook the sausages until brown. Remove from the pan with a slotted spoon or tongs.
2. Add the onion to the pan and fry until softened, then add the potato, sweetcorn, tomatoes and juice, stock, basil, salt and pepper. Bring to the boil and simmer for 20 minutes.
3. Slice the sausages and return to the pan. Reheat until the sausages are heated through. Serve immediately.