Corn Chowder

 
  • Corn chowder
  • Corn chowder
  • Corn chowder
  • Corn chowder
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 4 servings
  • How to make

2 Tbsp vegetable oil
1 onion
2 garlic cloves
1 celery stalk
500g potatoes
2 Tbsp plain flour
1 litre of semi-skimmed milk
225g thawed frozen corn
2 Tbsp chopped chives

Optional: Lemon juice to taste. 500g sustainable fish cut into dice (salmon, haddock etc..)

Step 1

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

Step 2

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

Step 3

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

Step 4

dd corn to the soup. Return to boil for a couple of minutes. If using fish, add it at the same time than 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. 

Contains

  • Dairy ingredients
  • Gluten ingredients
  • Wheat

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Recipe notes

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

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