38min 4 ppl
Corn Chowder
42 minutes
4 people
Medium31–60 min or 7–12 steps
42 min · 5 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 36g
Fats 10g
About this dish
A creamy, vegetarian chowder of sweetcorn and tender potatoes in a thyme-scented vegetable broth, thickened with milk and cream.
Allergy Info
Dairy, Celery
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Oniondiced1
- Celerydiced150 g
- Russet potatoespeeled and diced400 g
- Fresh thyme4 sprigs
Dairy & Eggs
- Unsalted butter40 g
- Whole milk300 ml
- Heavy cream150 ml
Tins & Jars
- Sweetcornkernels, fresh or frozen500 g
Spices & Seasonings
- kosher salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Vegetable stock700 ml
Utensils
- Large saucepan
- Chef's knife
- Ladle
Method
1
Melt the butter in a large saucepan over medium heat and sweat the onion and celery until softened.
Approx. 8 minutes
2
Add the diced potatoes and vegetable stock, then bring to a simmer.
Approx. 4 minutes
3
Simmer until the potatoes are tender.
Approx. 15 minutes
4
Stir in the sweetcorn, whole milk, heavy cream and thyme, and simmer gently until the corn is tender and the chowder has thickened slightly.
Approx. 12 minutes
5
Season with kosher salt and black pepper, remove the thyme stalks, then ladle into bowls to serve.
Approx. 3 minutes
