Creamy corn chowder

Contributed by

Andrew Harrington

Creamy corn chowder

Hearty and filling, there’s nothing like a good corn chowder when you’re in the mood for some comfort food...and it’s easier to make than you think!
Servings 6
Prep Time 20 mins
Cook Time 15 mins


  • 2 tbs Olive oil
  • 1 Onion
  • 2 clove Garlic
  • 2 Potatoes
  • 1 tsp Cumin powder
  • 1 tsp Paprika
  • 1/2 tsp Chilli powder
  • 2 tsp Vegetable stock powder
  • 500 g Frozen corn, or 5 cobs of fresh corn
  • Salt and pepper, to taste
  • Chives or spring onions, for serving


  • In a large pot, heat olive oil on medium heat and add onion and garlic. Saute for a few minutes until translucent.
  • Add cumin and sizzle for a minute or so.
  • Add corn kernels and saute for a further minute.
  • Add paprika and chilli and let it cook for a minute.
  • Add vegetable stock and 5 cups water (or enough so liquid sits above ingredients).
  • Add potatoes, and let pot come to a gentle boil. Simmer until potatoes are cooked.
  • Add salt and pepper to taste. (Important: Do not add salt until soup is fully cooked, to ensure the corn stays soft and the final flavour can be better controlled).
  • Use a stick blender to blend half the mixture so some chunks of potato and corn are still visible.
  • Serve hot and add chives or spring onions for serving. A dollop of sour cream can also be added if preferred.
Course: Soup
Cuisine: American

Leave a Reply

Reciprocal Recipes © Copyright 2020.
All rights reserved.