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Potato and corn chowder

Potato and corn chowder recipe

21 ratings

Made with seasonal Maris Piper potatoes, this classic sweetcorn chowder is a comforting bowl of autumnal goodness. Packed with flavour, a hint of spice, and entirely dairy-free, it's perfect topped with a sprinkling of fresh herbs and served with warm fresh bread for dunking. See method

  • Serves 4
  • 20 mins to prepare and 15 mins to cook
  • 179 calories / serving
  • Healthy

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stick, finely chopped
  • 3 garlic cloves, crushed
  • 1 tsp smoked paprika
  • 1 Maris Piper potato (approx 250g), peeled and diced
  • 1 red chilli, deseeded and finely chopped
  • 1 tbsp plain flour
  • 500ml almond milk, plus extra to taste
  • 200g tin naturally sweet sweetcorn, drained
  • 5g fresh flat-leaf parsley leaves
  • 5g chives, finely snipped
  • fresh bread, warmed, to serve

Each serving contains

  • Energy

    745kj
    179kcal     9%

  • Fat

    8g 11%

  • Saturates

    1g 6%

  • Sugars

    6g 7%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 24.1g Protein 4g Fibre 4g

Method

  1. Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onion, celery, garlic and paprika, and cook gently for 6-7 mins until the onion is translucent. Stir in the potato, chilli and flour, and cook for a further 2-3 mins until the flour has dissolved.
  2. Pour over the almond milk (it should just cover the potatoes, so top up with cold water if necessary) and continue to cook over a medium heat for 15 mins or until the potato is tender. Add the corn and stir to heat through. Blitz half the soup using a handheld blender, or gently mash with a potato masher, then return the blended soup to the pan.
  3. Add extra almond milk to thin the soup to your desired consistency. Reheat gently, seasoning to taste, then sprinkle with the parsley and chives. Serve with chunks of warmed bread.

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