Cheesy Potato and Sweetcorn Chowder

    Cheesy Potato and Sweetcorn Chowder


    80 people made this

    About this recipe: A delicious and full-bodied cheesy potato soup. Potato is simmered with milk, sweetcorn, white wine, herbs and Cheddar cheese. Serve with thick wodges of fresh bread.

    Serves: 6 

    • 50g butter
    • 1 onion, chopped
    • 1 large potato, peeled and diced
    • 1 bay leaf
    • 1/2 teaspoon cumin
    • 1/4 teaspoon dried sage
    • 3 tablespoons plain flour
    • 500ml chicken stock
    • 350ml milk
    • 250g frozen sweetcorn
    • 2 tablespoons chopped parsley
    • 2 tablespoons chopped fresh chives
    • 4 tablespoons dry white wine
    • 225g Cheddar cheese, grated
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to the boil, whisking constantly until smooth. Reduce heat and simmer 30 minutes, stirring frequently, until the potato is tender.
    2. Mix the sweetcorn, parsley, chives and wine into the saucepan and cook about 5 minutes, until heated through. Remove the bay leaf and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.

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