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Sweetcorn Chowder

Categories: Big-Batch Meals, Comfort Foods, Kid-friendly, Low-fat, Vegetarian
Type: Soups and Stews

Sweet corn makes this chowder especially delicious.

Prep Time: 15M

Cooking Time: 25M

Serves: Serves 8


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • sea salt and freshly ground black pepper
  • 6-8 medium potatoes, cut into bite-size chunks
  • 2 × 12oz (350g) cans corn, drained
  • 5 cups hot vegetable stock
  • handful of fresh flat-leaf parsley, finely chopped
  • 4 tbsp heavy cream (optional), to serve
Sweetcorn Chowder photo

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  1. Heat the oil in a large saucepan, add the onions, and cook over low heat for 6-8 minutes or until soft. Season with sea salt and freshly ground black pepper, then stir in the potatoes and cook over low heat for 5 minutes.
  2. Mash the corn a little with the back of a fork, then add to the pan. Pour in the stock, bring to a boil, then reduce to a simmer and cook for 15 minutes or until the potatoes are soft. Stir in the parsley and season again with sea salt and freshly ground black pepper if needed.
  3. Let cool completely, then transfer to a freezer-proof container and seal. Freeze for up to 3 months.
  4. To serve, defrost overnight in the refrigerator and transfer to a saucepan and heat until piping hot. Stir in the cream, if using, and serve with fresh crusty bread.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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