Sweetcorn Chowder

This recipe is quick to prepare but delivers on flavour. You could even add fresh crab to the chowder for a luxurious treat.

Recipe by Denise Tollyfield

Sweetcorn Chowder

Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4


  • 1 tbsp rapeseed oil
  • 1 tbsp butter
  • 1 large onion, chopped
  • 1 clove garlic, peeled and minced
  • 1 scant tsp turmeric
  • 1 tsp tomato puree
  • 400g tin creamed corn
  • 200g tin sweetcorn niblets, drained
  • 1 medium potato, peeled and cubed
  • 300ml vegetable stock
  • 100ml double cream
  • Seasoning
  • A little fresh parsley
  • 4 rashers of unsmoked streaky bacon, chopped and fried until crisp
  • Pinch of smoked chipotle chilli flakes


  1. Heat the oil and butter in a large saucepan, and add the onion and garlic.
  2. Sauté lightly for a couple of minutes, then add the turmeric, tomato puree, potatoes, seasoning and creamed corn.
  3. Stir well, then add enough stock to cover. Simmer gently for 20 minutes until the potato is cooked.
  4. Liquidise half of the soup, then return to the pan and add the corn niblets and enough cream to give a smooth consistency.
  5. Check the seasoning, then serve piping hot, garnished with the fresh parsley, bacon and chilli flakes.


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