Sweetcorn Chowder Recipe

Introduction

Sweetcorn chowder is a comforting and creamy soup perfect for any season. It combines tender potatoes, sweet corn, and fresh spring onions for a satisfying meal that’s easy to make and full of flavor.

Ingredients

• 1 tbsp sunflower oil
• 1 small onion, chopped
• 8 spring onions, sliced
• 400g new potatoes, peeled and halved
• 1l vegetable stock
• 500g sweetcorn kernels
• 200ml milk
• Small bunch of chives, chopped

Instructions

1. Step 1: Heat the sunflower oil in a saucepan over medium heat. Add the chopped onion and most of the sliced spring onions, reserving about 2 tablespoons for garnish. Cook for 6-8 minutes until the onions are soft but not golden.
2. Step 2: Add the peeled and halved new potatoes to the pan and fry for 4 minutes to soften slightly.
3. Step 3: Pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 15 minutes, allowing the potatoes to become tender.
4. Step 4: Season the soup with salt and pepper to taste. Stir in the sweetcorn kernels and pour in the milk. Cook for another 3-4 minutes until the corn is tender.
5. Step 5: At this point, decide if you’d like a chunky chowder or a smoother texture. You can serve it as is or use a hand blender to lightly blitz the soup to break up the potatoes and corn slightly.
6. Step 6: Divide the chowder into bowls, then sprinkle with the reserved spring onions and chopped chives before serving.

Tips & Variations

• For a richer chowder, substitute the milk with cream or coconut milk for a dairy-free option.
• Add a pinch of smoked paprika or a dash of cayenne pepper for a subtle smoky or spicy kick.
• Use fresh or frozen sweetcorn kernels depending on availability; both work well.
• If you prefer a thicker chowder, mash some of the potatoes before adding the sweetcorn.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder has thickened, add a splash of milk or stock to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make sweetcorn chowder vegan?

Yes, replace the milk with a plant-based milk such as almond, oat, or coconut milk, and use vegetable stock to keep it vegan-friendly.

Is it necessary to peel the new potatoes?

Peeling new potatoes is optional since their skins are thin and tender. However, peeling creates a smoother texture in the chowder. Choose based on your preference.

Sweetcorn Chowder Recipe

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★★★★★

4.8 from 98 reviews

• Author: Ethan
• Total Time: 37 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This comforting Sweetcorn Chowder is a creamy, hearty soup perfect for any season. Made with fresh sweetcorn, tender potatoes, and a blend of onions, it offers a deliciously mild sweetness balanced with savory vegetable stock and milk. Whether you enjoy it chunky or lightly blended for creaminess, this chowder is topped with fresh chives for a burst of color and flavor, making it a satisfying meal or starter.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 small onion, chopped
• 8 spring onions, sliced (reserve 2 tbsp for garnish)
• 400g new potatoes, peeled and halved
• 500g sweetcorn kernels
• small bunch of chives, chopped

Liquids & Oils

• 1 tbsp sunflower oil
• 1 litre vegetable stock
• 200ml milk

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Instructions

1. Prepare the base: Heat the sunflower oil in a saucepan over medium heat. Add the chopped small onion and most of the sliced spring onions (reserving about 2 tablespoons for later) and fry gently for 6-8 minutes until the onions are soft but not browned.
2. Add potatoes and soften: Scatter in the halved new potatoes and fry for 4 more minutes to start softening them.
3. Add stock and simmer: Pour in the vegetable stock and bring the mixture to a boil. Then reduce the heat to medium-low and let it simmer for 15 minutes until the potatoes are tender.
4. Season and add sweetcorn and milk: Season the soup to your taste with salt and pepper, then stir in the sweetcorn kernels and pour in the milk. Cook for an additional 3-4 minutes, allowing the corn to become tender.
5. Blend or serve chunky: At this point, choose whether to serve the chowder chunky or lightly blend it using a hand blender to break it up slightly for a creamier texture.
6. Garnish and serve: Divide the chowder between bowls and scatter the reserved spring onions and chopped chives on top before serving for freshness and color.

Notes

• You can substitute sunflower oil with olive oil or any neutral oil.
• For a richer chowder, you can use cream instead of milk.
• To make it vegan, substitute milk with a plant-based milk such as oat or almond milk.
• Blending the chowder partially gives a thicker, creamier texture but keeps some chunky bits for bite.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Western

Keywords: sweetcorn chowder, corn soup, vegetarian soup, creamy chowder, easy soup recipe