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Ingredients

Method

  • 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.

Recipe tip

In North America, where chowder is widely eaten (whether corn- or seafood-based), it’s often sprinkled with crumbled crackers.

Recipe from Good Food magazine, September 2022

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A star rating of 3.6 out of 5.3 ratings
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