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Sweetcorn chowder


Sweetcorn chowder

Combine different alliums to give a layered onion flavour to this vegetarian sweetcorn chowder. The sweetness of the corn pairs with onions beautifully

Recipe details
Cooking-time Prep:10 mins Cook:30 mins
Serving Serves 4
Difficulty Easy


  1. 1 tbsp sunflower oil
  2. 1 small onion, chopped
  3. 8 spring onions, sliced
  4. 400g new potatoes, peeled and halved
  5. 1l vegetable stock
  6. 500g sweetcorn kernels
  7. 200ml milk
  8. small bunch of chives, chopped


Step 1

Heat the oil in a saucepan over a medium heat. Tip in the small chopped onions and most of the sliced spring onions (reserving around 2 tbsp) and fry for 6-8 mins, until soft but not golden. Scatter in the potatoes and fry for 4 mins, to soften a little, then pour in the stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 mins. Season to taste, then tip in the sweetcorn and pour in the milk. Cook for 3-4 mins until the corn is tender. At this point, you can serve it chunky or blitz using a hand blender to break it up a little. Divide between bowls, then scatter over the chives before serving.

Nutrition Facts

kcal : 261
fat : 7g
saturates : 2g
carbs : 37g
sugars : 0g
fibre : 8g
protein : 8g
salt : 0.7g

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