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Sweetcorn chowder recipe

Sweetcorn chowder recipe

45 ratings

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


  • 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

  • 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


  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. 

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