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How To: Make Chili Corn Chowder

by on Oct 26, 2012

We’re rounding out this months soup series by shining the spotlight on the mighty yellow eared giant, corn.

This dish is super simple to prepare, a true one pot wonder that you can dress up or down to taste and never fails to impress at potlucks and dinner parties.

Let’s tuck in!


(Serves 4)

1 cups of frozen sweetcorn
1 onion (chopped)
2 sticks of celery (chopped)
1 russet potato (peeled and grated)
2 fresh red chilies (deseeded and grated)
4 sprigs of fresh tyme
4 spring onions (sliced)
2 14oz cans of chicken broth (heated)
1 3/4 ounces of grated cheddar cheese (50g)
5 1/8 ounces of sour cream (150ml)
4 tbsp butter
Olive oil

Step 1: Place a large pot on a medium heat, add the butter and a splash of olive oil. Add the onion and celery and cook for 8-10 minutes.

Step 2: Pick your thyme leaves, discard the stalks. Add your potato to your warm chicken broth.

Step 3: Add the thyme leaves and corn to the pot of vegetables and cook for 2 minutes, then gently pour in the broth and potato and bring everything to the boil for 5 minutes.

Step 4:  Remove from the heat and pulse with a hand blender for a chunky, rustic feel. Add salt and pepper to taste.

Step 5:  Ladle the chowder into bowls, top with sour cream, cheddar cheese, grated chilli and spring onions.


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