Sweetcorn chowder
Potato and sweetcorn in a creamy broth, half blended so it stays chunky. A thick, comforting chowder for a cold day, made from tins and a few vegetables.
- Time
- 30 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: vegetable stock cube.
Method
- Peel the potatoes and cut them into 1.5 cm dice. Chop the onion and celery finely, drain the sweetcorn and slice the spring onions.
- Warm the olive oil in a large pot over a medium heat. Add the onion, celery and a pinch of salt and cook for about 6 minutes until soft.
- Add the potatoes, crumble in the stock cube and pour in 700 ml of water. Bring to the boil, then simmer for 15 to 18 minutes, until the potatoes are tender when pierced with a knife.
- Stir in the sweetcorn and oat cream and simmer gently for 3 minutes.
- Blend about half the soup with a few short bursts of a stick blender, so it is creamy but still chunky. Season with salt and black pepper.
- Serve in bowls with the spring onions scattered on top.
Tip A pinch of smoked paprika or a few chilli flakes on top gives the sweet soup something to push against.
Per portion
| Energy | 680 kcal |
| Protein | 15 g |
| Carbohydrate | 93 g |
| of which sugars | 27 g |
| Fat | 25 g |
| of which saturates | 6 g |
| Fibre | 14 g |
| Salt | 2.83 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweetcorn2 tins
- potatoes500 g
- onion1
- celery stick2
- oat cream200 ml
- spring onion4
- vegetable stock cube1
- olive oil1 tbsp
