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  • Writer's pictureGreens and Beans

Corn Chowder

Chow down on this brilliantly easy store-cupboard recipe. Perfect if your fridge is empty or if you need to use-up leftovers!

Food engineer: Susan Fotherby.

*Feeds two. Soup-up in 30 mins. Very cheap, it is literally corn and potatoes...*


· 1 white onion.

· 3 medium-sized potatoes.

· 1 veggie stock cube.

· 2 tins of sweetcorn.

· Salt and pepper.


1) Dice white onion and sweat with oil in a high-sided saucepan (medium heat).

2) Once onion has become soft and translucent, add cubed potatoes.

3) Leave potatoes for a couple of mins to get a bit of colour, then add half a pint of stock water. Simmer for 15 minutes with a lid.

4) Add drained sweetcorn and leave for 5-10 minutes (until potatoes are cooked through).

5) Season to taste with salt and pepper.

6) Blend soup (either in pitcher blender or using a hand-held blender) until desired consistency.

7) Serve up and enjoy with your mum!

Top-tip: Use any leftover veg you have (spring onions, celery...). For rapid clean-up, fill blender with hot water and washing-up liquid and blend. It literally cleans itself.

Level-it up with a garnish of lightly-fried sage and croutons.

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