Sweetcorn Chowder

Name: Sweetcorn Chowder
Prep time: 12 min
Cook time: 25 min
Total time: 37 min
Yield: 4 servings
Ingredients: 4 cobs or 2 tins (400g) Corn; 2 potatoes, diced (300g) Potato; 1 3/4 cups (400ml) Milk; 1 onion (100g) Onions; 2 sticks (60g) Celery

Recipes · Lunch · Recipe, Typed Supps

A thick soup that gets its body from blended potato rather than a pint of cream.

Allergens and patterns

Contains celery, milk. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.

Ingredients

4 cobs or 2 tins (400g) Corn — Half of it blended into the soup and half left whole, which gives you both the body and the bite.
2 potatoes, diced (300g) Potato — The thickener. Blended potato starch does the job cream is usually asked to do.
1 3/4 cups (400ml) Milk — Protein and calcium, and enough richness without going to cream.
1 onion (100g) Onions — The base note under all that sweetness.
2 sticks (60g) Celery — Keeps the pot from tasting only sweet.

Nutrition per serving

Calories: 246.8 kcal
Protein: 9.4g
Carbohydrate: 39.1g
of which sugars: 10.6g
Fat: 4.4g
of which saturated: 2.3g
Fibre: 6g
Sodium: 230.8mg

Method

Soften the onion and celery, add the potato and 600ml of water, and simmer 15 minutes.
Add the corn and milk and cook another 5 minutes.
Blend about half the pot, then stir the two halves back together.
Season heavily — corn soup needs more salt than you think.