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Sweetcorn chowder recipe

Sweetcorn chowder recipe

47 ratings

A classic American chowder is the perfect accompaniment to winter evenings and this dish with fresh sweetcorn and tasty chunks of ham is cheap and cheerful: Filling potato and sweet shallots are softened then simmered in stock with the corn before creamy milk and ham are stirred in at the end. See method

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 285 calories / serving

Ingredients

  • 2 shallots, finely chopped
  • 1 tbsp olive oil
  • 200g potatoes, peeled
  • 25g flour
  • 6 cobs sweetcorn
  • 1 x chicken or vegetable stock cube, made up to 450ml
  • 1 bay leaf
  • 200ml milk
  • 175g cooked ham, diced
  • bunch chives

Each serving contains

  • Energy

    1205kj
    285kcal     14%

  • Fat

    8g 11%

  • Saturates

    2g 10%

  • Sugars

    7g 7%

  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 39.4g Protein 16.4g Fibre 7.9g

Method

  1. Sauté the shallots in the olive oil gently for 4 minutes, making sure they don't colour. Cut the potatoes into small cubes. Add to the shallots and cook for a further 2 minutes.
  2. Remove from the heat and add the flour, mixing well.
  3. Cut the kernels of corn from all of the cobs and run a knife down the side of each kernel to extract the juice. Add to the pan along with the stock and bay leaf. Mix well, bring to the boil and simmer for 20 minutes.
  4. Add the milk and ham, bring to the boil again and serve topped with chopped chives. 

See more Soup recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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