Sweetcorn Chowder
This chowder is based on vegetables. Full of goodness and the perfect meal for a cold winter’s day.
Canned corn is one of the cheapest vegetable options around too!
Preparation time
20 minutes + 25 minutes cooking
Serves
6 serves
What you need
1 tablespoon oil
1 large onion, diced finely
3 potatoes, diced to about 1cm cubes
2 sticks celery, finely sliced
1 cup vegetable or chicken stock
2 cups milk
1 x 420g can whole kernel corn
1 x 420g can creamed corn
3 spring onions, finely diced
parsley, chopped (for garnish)
Method
Heat oil in a large saucepan.
Add the onion and cook until soft.
Add remaining ingredients, except parsley. Bring to the boil, then simmer until potatoes are cooked through.
Using a stick blender, blend a little to add creaminess to the soup.
Serve with a garnish of parsley.
Try this …
Chowders are traditionally chunky, but if you prefer a smoother soup keep blending!
If within your budget, add a finely diced red pepper to add colour.
Did you know the 2-2-2 rule for leftover soup?
2 hours to get it in the fridge
2 days in the fridge
2 months in the freezer