Sweetcorn chowder

Combine different alliums to give a layered onion flavour to this vegetarian sweetcorn chowder. The sweetness of the corn pairs with onions beautifully

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 261
  • fat 7g
  • saturates 2g
  • carbs 37g
  • sugars 0g
  • fibre 8g
  • protein 8g
  • salt 0.7g


  • 1 tbsp sunflower oil
  • 1 small onion, chopped
  • 8 spring onions, sliced
  • 400g new potatoes, peeled and halved
  • 1l vegetable stock
  • 500g sweetcorn kernels
  • 200ml milk
  • small bunch of chives, chopped


  1. Heat the oil in a saucepan over a medium heat. Tip in the small chopped onions and most of the sliced spring onions (reserving around 2 tbsp) and fry for 6-8 mins, until soft but not golden. Scatter in the potatoes and fry for 4 mins, to soften a little, then pour in the stock and bring to a boil. Reduce the heat to medium-low and simmer for 15 mins. Season to taste, then tip in the sweetcorn and pour in the milk. Cook for 3-4 mins until the corn is tender. At this point, you can serve it chunky or blitz using a hand blender to break it up a little. Divide between bowls, then scatter over the chives before serving.

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