6 months +

Corn Chowder

Prep: 10-30 mins
Cooks in: 10-30 mins
Serves: 4

Contains:

  • No Allergens

Suitable for:

  • Vegetarian

  • Vegan

  • No dairy

  • Gluten free

Ingredients

2 tbsp vegetable oil
1 onion
2 garlic cloves
1 celery stalk
500g potatoes
2 tbsp plain flour (or corn flour)
1 litre of semi-skimmed milk (or dairy free alternative)
225g thawed frozen corn
2 tbsp chopped chives

 

Optional:

Lemon juice to taste

500g sustainable fish cut into dices (salmon or haddock)

Contains:

  • No Allergens

Method

Step 1

Peel and dice the onion. Crush the garlic cloves. Slice celery stalk. Peel and dice potatoes.

Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.

step 1/4

Method

Step 2

Heat the oil in a large saucepan. Add onion, garlic, celery and potatoes. Cook under medium heat until softened.

Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.

step 2/4

Method

Step 3

Add potatoes, milk and flour to the pan. Cover and simmer for 10 mins or so until the potatoes are just tender.

Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.

step 3/4

Method

Step 4

Add corn to the soup. Return to boil for a couple of minutes. If using fish, add it at the same time as the corn but cook the soup longer until the fish is cooked through. Season to taste with lemon juice. Serve with a sprinkle of chopped chives on top. 

Milk can be replaced by dairy free oat milk or soya milk. For a gluten free option, swap flour for corn flour.

step 4/4