Sweet Corn & Potato Chowder
A thick and creamy potato chowder packed with sweet corn for a simple, filling family meal.
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Ingredients
- 2 cups potatoes diced
- 2 x cans creamed corn
- 2 cups frozen corn
- 2 medium onions diced
- 6 cups hot water or vegetable/chicken stock
- 3 Tbsp stock powder if using water
- 1 cup cream
- 4 Tbsp butter softened
- 4 Tbsp plain flour
- 2 Tbsp garlic minced
- 1 Tbsp oil
- 1 tsp salt
- pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onions, garlic and salt, then sauté for 5–10 minutes until softened.
- Pour in the hot water or stock. If using water, stir through the stock powder.
- Add the creamed corn, frozen corn and diced potatoes. Bring to a gentle boil, then reduce the heat and simmer for approximately 15–20 minutes, or until the potatoes are tender.
- Meanwhile, make the roux by mixing the softened butter and flour together in a small bowl until smooth.
- Gradually stir the roux into the soup until well incorporated. Continue cooking gently until the chowder thickens.
- Stir through the cream and gently heat for a further 5 minutes. Do not boil.
- Taste and adjust the salt and pepper as needed, then serve warm.
Notes
Notes
- Any variety of potato can be used.
- There's no need to thaw the frozen corn.
- Add a little extra stock or milk if the chowder becomes too thick.
Variations
- Add crispy bacon, ham or grated cheese.
- Add celery, spring onions or fresh herbs.
- Use plant-based butter and dairy-free cream if preferred.
Storage
- Refrigerate for up to 4 days.
- Freeze for up to 2 months.
- Thaw overnight and reheat gently, adding extra liquid if required.
Servings: 6 people