Vegetarian corn chowder

    1 hour

    This soup is best if made with fingerling potatoes or other new potatoes that do not require peeling. If you cannot find fresh sweetcorn cobs, you can also grill corn kernels.

    1 person made this

    Serves: 4 

    • 4 fresh sweetcorn cobs, cleaned
    • melted butter
    • 1 large onion
    • 450g fingerling potatoes such as Anya
    • 1 bunch fresh thyme, or 1 heaped teaspoon dried thyme
    • 1 bunch fresh chives
    • 30g butter
    • 750ml semi-skimmed milk
    • 75ml single cream
    • salt
    • 1 teaspoon smoked paprika powder, to taste
    • pepper

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat your oven or outdoor grill. Brush corn cobs with melted butter and grill cobs till lightly browned all around. Set to one side till cool enough to touch, then cut kernels off. This works best with a serrated knife.
    2. Mince onion. Wash and scrub potatoes then cube. Remove leaves from the thyme springs. Mince chives.
    3. Melt 30g butter in a large pot. Add onion and fry gently till translucent, stirring often. Add thyme and continue frying for a further 2 minutes. Add potatoes and fry whilst stirring till they start to soften, about 5 minutes.
    4. Add sweetcorn kernels, milk, cream, 1 teaspoon salt and 1 teaspoon smoked paprika. Bring to the boil, then reduce heat and cover. Simmer for 20 minutes at medium heat till the potatoes are very soft and falling apart.
    5. Puree soup very briefly with an immersion blender, it should still be quite chunky. If using a blender, puree only a portion of the soup. Season with salt, pepper and smoked paprika. Stir in chives and serve.

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