Sweet Corn & Potato Chowder

12 Oct
I love sweet corn, roasted, fried, raw, in soup, to my pallet it borders on the divine. Needless to say chowder is a personal favourite, particularly in late summer / early autumn as corn is in season. This recipe works best with fresh, in season, sweet corn kernels, though these can be substituted for frozen or tinned, if easier to obtain.


Makes: 4 small or 2 large servings

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium green pepper, chopped
  • 1 medium carrot, peeled and diced
  • 1 small green peppers, seeded and chopped
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Ground black pepper
  • 1 & 1/2 teaspoons salt
  • 250ml vegetable stock
  • 3 cups fresh corn kernels (from about 5 ears of corn)
  • 300g new potatoes, peeled or unpeeled and cut into chunks
  • 1/4 teaspoon cayenne
  • 75ml plain soy milk
  • 1 tablespoon dark brown sugar
  1. In a medium soup or stock pot heat the olive oil add the onion, bell pepper, carrot and chillies in and cook over a medium heat. Cook, stirring frequently, until onion becomes translucent (5 – 6 minutes). Add rosemary, thyme, black pepper and 1 teaspoon of salt and cook for a further 2 minutes.
  2. Chowder simmeringAdd sweet corn, potatoes and cayenne and mix though, then add the vegetable stock. Cover and bring to the boil, then lower the heat and simmer for 25 minutes, or until the potatoes are tender to the tip of a knife.
  3. Remove half of the mixture and set aside for 5 minutes to allow it to cool, when cooled puree in a blender until smooth, then add back to the pot.
  4. Add the soy milk and brown sugar, and remaining salt (to taste) & simmer for 10 – 15 minutes.
  5. Cool for 5 minutes before serving.



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