Creamy Sweetcorn Chowder Recipe

Sweetcorn, Chowder, Vegan

Creamy Sweetcorn Chowder Recipe

This chowder is creamy, light, full of flavour and not a drop of cream in sight!


1 white onions diced

2 cloves of garlic finely diced or grated

4 potatoes scrubbed and diced

4 cobs of corn kernels cut away from the cob

1 good quality vegetable stock cube

Sea salt

Freshly ground black pepper

Olive oil


1. Warm a large saucepan over a medium heat and drizzle in 1 tablespoon of olive oil. Tumble in the onions and garlic then allow them to gently fry and turn translucent, stirring regularly.

2. Dissolve the stock cube in 750ml of boiling water and set aside.

3. Add the potatoes and corn kernels to the pan and mix them into the onions and garlic before pouring over the stock and if you need to, pour in enough boiling water so that the veggies are completely submerged. Season with salt and pepper to your taste then simmer for 30 minutes or until the potatoes can be crushed with the back of a spoon.

4. Allow to cool a little before blending 2 ladles full of the chowder then pour it back into the pan and mixing everything together.

5. When you’re ready to serve, bring the chowder back to a simmer and serve hot in warm bowls. Feel free to make this chowder as chunky or as smooth as you fancy by adjusting the amount you blitz in the blender!