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.
Ingredients
Scale
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
Instructions
- 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.
- Add potatoes and soften: Scatter in the halved new potatoes and fry for 4 more minutes to start softening them.
- 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.
- 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.
- 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.
- 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
