Adapted from sainsburys magazine september 2010
25g margarine or butter
100g veggie bacon or pancetta
350g waxy potatoes (peeled and cut into 1cm dice)
1 medium red pepper (halved deseeded and diced small)
1 medium leek, trimmed split lengthways and finely shredded0
1 litre of veg stock
2 fresh corncobs or 1 x 326g tin of sweet corn (drained)
A knife tip of cayenne pepper or to taste
150ml soy cream or double cream
1 tablespoon chopped parsley
1 tablespoon snipped chives
Melt margarine in a large saucepan and add the veggie bacon and stir on a low heat until it begins to colour. Add the potatoes and stir, add the red pepper and leek, continue to stir for another minute, and then add the stock. Bring to boil and simmer uncovered for and stirring occasionally until potato is tender this will take about 10 minutes.
Peel the leaves from the outside of the corncobs and cut off bases so the cobs can sit upright on a chopping board, with a sharp knife and steady hand remove kernels by carefully cutting downwards top to bottom. Rotate the cob and cut again until you are left with a pile of kernels. Add the kernels to the chowder and simmer for a few minutes until tender.
Add the cayenne pepper to taste and some salt if needed, stir in herbs and cream, and serve in warm bowls.