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Sweetcorn chowder

Vegetarian sweetcorn chowder in two bowls

Sweetcorn chowder

Name: Sweetcorn chowder
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Samuel Goldsmith

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.19 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal261

low
fat7g

low
saturates2g
carbs37g
sugars16g
fibre8g

high
protein8g
salt0.7g

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.
step 2

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.
step 3

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.
step 4

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 4.6 out of 5.19 ratings

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