Corn chowder

Easy, hearty homemade soup

Would you rather see the UK version? Would you rather see the US version? Would you rather see the Australian version? Would you rather see the German version? Would you rather see the Dutch version? Você prefere ver a versão em português? Close

Corn chowder

Name: Corn chowder
Total time: 25 min
Yield: 4
Ingredients: 1 stalk celery; 1 medium onion; olive oil; ½ teaspoon dried thyme; 1 tablespoon plain flour; 840 ml semi-skimmed milk; 1 medium potato peeled and cut into little cubes; 3 spring onions; 175 g frozen corn; ¼ cup fresh chives chopped, or parsley

Easy, hearty homemade soup

“To make this super-comforting chowder even more of a meal, try adding a bit of fish or seafood ”

Serves 4

Cooks In25 minutes

DifficultySuper easy

Healthy

Vegetables, Gorgeous Winter Soups, Lighter New Year, Bonfire night recipes

Nutrition per serving

Calories

211

11%
Fat

5.7g

8%
Saturates

2.5g

13%
Protein

10.7g

21%
Carbs

31.6g

12%
Sugars

13.9g

15%
Salt

0.3g

5%
Fibre

2.3g

-

Of an adult's reference intake

Tap For Method

Ingredients

1 stalk celery
1 medium onion
olive oil
½ teaspoon dried thyme
1 tablespoon plain flour
840 ml semi-skimmed milk
1 medium potato , peeled and cut into little cubes
3 spring onions
175 g frozen corn
¼ cup fresh chives , chopped, or parsley

Tap For Method

Tap For Ingredients

Method

Corn chowder is one of the ultimate comfort foods – I love it and it’s much easier than you think to make. You can adapt chowders and add all sorts of things from crab meat to smoked fish – the idea is really to be as hearty as possible.
Pull the leaves from the celery stalks and set them aside. Chop your celery and onion. Heat the olive oil in a medium saucepan over a medium heat. Add the celery (not the leaves), onion, and thyme. Stir until the vegetables start to brown.
Sprinkle the flour over the veggies and stir for a few more minutes. Pour in the milk, add the potato and bring to a boil, stirring the whole time so the soup doesn’t stick to the pot. Cook until the potatoes are tender, but not mushy – this will take around 10 minutes.
Meanwhile, chop the celery leaves, trim the ends off the spring onions and slice them thinly. When the potatoes are tender, stir in the corn, spring onion and celery leaves. Bring the soup back to the boil, then serve.
This is delicious with a crusty brown roll or a Parmesan crisp.
Jamie’s top tips
Frozen corn is fantastic and it’s always a useful ingredient to have in the freezer – it can be used in soups, vegetable dishes, salsas and salads.
If you wanted to make this more of a main meal you could always add some fresh or smoked fish or maybe even a handful of shellfish. Add them at the same time as you add the corn and make sure they are cooked through before you serve.
Chives and parsley are great in this soup but you can also finish it with spring onion tops or even crumbled crackers.
Whenever you’re simmering a thick soup or stew, be sure to reach into the corners when you stir so no nasty bits get stuck and burn.
If it’s summer, buy some fresh corn and cut the kernels off the stalk—see if you can taste the difference.