Sweet corn chowder

Served with warm bread, this is a delicious, healthy dinner.

  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Sweet corn chowder
  • 2 tablespoon olive oil
  • 3 large potatoes, peeled and cut into 1cm dice
  • 1 onion, finely diced
  • 1 teaspoon dried vegetable stock
  • 3 cup hot water
  • 1 x 300g can creamed corn
  • pinch of black pepper
  • pinch of cayenne pepper
  • 3 tablespoon sour cream (optional)
  • 1 tablespoon lime juice (optional)
  • 2 tablespoon fresh coriander, chopped (optional)


Sweet Corn Chowder
  • 1
    Heat the oil in a saucepan over a medium heat. Add the diced potatoes and onion and partially cover with a lid. Cook, occasionally stirring, for 5 minutes or until the potatoes start to stick and the onion is tender.
  • 2
    Dissolve the vegetable stock in water and add to the saucepan. Scrape up any brown bits from the bottom of the saucepan. Stir in the creamed corn and bring to a simmer.
  • 3
    Turn the heat down to low and cook for 10 minutes or until potatoes are tender.
  • 4
    Season with pepper and cayenne pepper if you desire.
  • 5
    Ladle into bowls and stir a little sour cream into each.
  • 6
    Finally, add a dash of lime juice and coriander for extra taste.

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