Butter Bean and Sweetcorn Chowder

A quick and tasty dish with a texture that can be adapted to suit different ages.


  • Knob of butter and splash oil
  • 1/4 onion, chopped
  • 1/4 garlic clove, chopped
  • 1/4 fennel
  • 1/2 potato
  • 1/4 pt low salt stock
  • 1/4 pt whole milk
  • 1 cup butter beans
  • 2 tbsp sweetcorn (frozen, canned or fresh)


  1. Fry onion, garlic, fennel and potato in the butter and oil for 5 minutes. Fry over a medium-low heat so that the vegetables don’t brown.
  2. Add the stock, milk and butter beans. Simmer until the potato is almost cooked.
  3. Add the sweetcorn and simmer for around 10 minutes.
  4. Serve chunky or mash up with a fork to give a thick and creamy texture.
  • Nutritional Highlights: Butter beans and milk provide protein and sweetcorn is a good source of Vitamin C.
  • A-L age and rating: First served at 13 months. A-L really enjoyed this soup and ate all that was offered to her.
  • Freezer friendly? Yes

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