Sweetcorn Chowder
Sweetcorn, potato and onion simmered in stock and milk for 30 minutes and part-blended into a thick, creamy chowder. Four servings in 40 minutes.
Sweetcorn gives the soup its sweetness and the potato gives it its body. Together they make a thick, golden chowder that needs no cream, though a splash of milk finishes it nicely.
Soften the onion in butter for 6 minutes without browning. Add the diced potato, stock and most of the corn, and simmer gently for 20 minutes until the potato is soft.
Now the texture. Blend about a third of the soup and stir it back in. This thickens the whole pot without flour, and leaves plenty of whole kernels and potato pieces to bite.
Add the milk and the rest of the corn, and warm through for 5 minutes. Do not boil after adding milk, as it can split. If your hob runs hot, check the potato at 15 minutes. Season well and finish with black pepper, chives and, if you like, crisp bacon. Frozen sweetcorn works as well as tinned or fresh, and needs no thawing before it goes in the pot.
Questions About Sweetcorn Chowder
How long does Sweetcorn Chowder take to make?
About 40 minutes in total — 10 minutes of preparation and 30 minutes of cooking. The recipe serves 4.
What are the key tips for making Sweetcorn Chowder?
Blend only a third. Do not boil after adding the milk. If your hob runs hot, check at 15 minutes. Season at the end.
What should I serve with Sweetcorn Chowder?
Crusty bread; Crispy bacon; Cheddar toast; Green salad.
How should Sweetcorn Chowder be stored?
Keeps in the fridge for up to 3 days. Reheat gently.
Is Sweetcorn Chowder suitable for a special diet?
This recipe is vegetarian, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
Sweetcorn Chowder: Step by Step
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Melt the butter and soften the onion for 6 minutes.
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Add the potatoes, stock and 400 g of the corn and simmer for 20 minutes until the potatoes are soft.
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Blend about a third of the soup, return to the pan and add the milk and remaining corn. Warm for 5 minutes without boiling.
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Season and serve with the chives.
Worth Getting Right
- Blend only a third.
- Do not boil after adding the milk.
- If your hob runs hot, check at 15 minutes.
- Season at the end.
Serve It With
Crusty bread · Crispy bacon · Cheddar toast · Green salad
Storage
Keeps in the fridge for up to 3 days. Reheat gently.
The Numbers per Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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