About this recipe:Evaporated milk makes this sweetcorn chowder extra creamy. It can be served immediately, but is better if left to mellow a few hours.
2 large potatoes
1 large onion
250g sweetcorn kernels, frozen or tinned
1 (370g) tin evaporated milk
2 tablespoons butter
salt and pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Cut potatoes and onions into cubes, peeling the potatoes only if desired. Put into a large pan, cover with water and simmer until just tender.
Add sweetcorn and bring to the boil again. Add evaporated milk. Bring to boil once more but watch that it does not boil over. Add butter and season to taste.
If you keep sweetcorn to hand - either tinned or frozen - and tins of evaporated milk, you can make this easy and hearty soup anytime the cupboards are bare! Serve with savoury muffins, cornbread or crusty bread for a meal.
Really very nice. I like evaporated milk anyway but have never had it in anything savoury, I thought it was surprisingly good. Husband said he didn't think he was going to like it but he did too! Will definitely be making it again. - 12 Nov 2015