Heat 1 tbsp olive oil in a large pan. Add your chopped onion, diced squash and 1 tsp mixed herbs.
Cook gently for 10-15 minutes until soft, taking care that the onion doesn't get too brown.
Add 180g sweetcorn and 600ml milk.
Heat until almost boiling, then reduce the heat to a simmer, cover, and cook for around 10 minutes until the sweetcorn and squash are soft.
Allow to cool slightly then transfer to a blender and blend thoroughly until smooth*. You can also use a stick blender for this stage. Return to the saucepan and reheat. Season to taste with salt and pepper.**
Serve with crusty bread and extra sweetcorn kernels, coriander leaves and chopped spring onions.
You can reserve half the chowder for a more chunky consistency if preferred. If using a jug blender allow your chowder to cool a little before blending.
If serving to a baby either remove their portion before seasoning or allow adults to season their own portion at the table.
Nutritional information is approximate and is intended as a guide only.
Nutritional information does not include serving suggestions.