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Vegetarian sweetcorn chowder in two bowls

Sweetcorn chowder

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Combine different alliums to give a layered onion flavour to this vegetarian sweetcorn chowder. The sweetness of the corn pairs with onions beautifully

  • Healthy
  • Low calorie
  • Low fat
  • Vegetarian
Nutrition: Per serving
low inkcal261
low infat7g
high infibre8g


  • 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


  • 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

Goes well with


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