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Corn chowder with garlic croûtons

Corn chowder

A star rating of 4.2 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Warming, tasty and filling, this classic corn chowder with garlic croutons is comfort in a bowl

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal395
fat17g
saturates6g
carbs52g
sugars6g
fibre4g
protein12g
salt1.73g
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Ingredients

  • 25g butter
  • 1 small onion , finely chopped
  • 1 small garlic clove , crushed
  • 1 stick celery , chopped
  • 1 small green pepper , deseeded and cubed
  • 1 large potato , cubed
  • 600ml semi-skimmed milk
  • 300ml vegetable stock
  • 300g can sweetcorn , drained and rinsed
  • few drops Tabasco sauce
  • 2 tbsp chopped fresh chives , to serve

For the croutons

  • 2 thick slices bread , crusts removed and cubed
  • 2 garlic cloves , crushed
  • 2 tbsp olive oil

Method

  • STEP 1

    Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.

  • STEP 2

    For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

Recipe from Good Food Vegetarian Christmas, December 2006

Goes well with

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Overall rating

A star rating of 4.2 out of 5.7 ratings
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