Sweetcorn Chowder
Sweetcorn Chowder is a simple soup to make but really delivers on flavour. The sweetcorn kernels are cooked with potatoes and the extra special touch is the addition of creamy garlic and herb Boursin cheese.
It’s Lisa’s turn to host ‘No Croutons Required’ this month: “As the winter holidays are soon upon us, this month I want you to come up with a vegetarian soup or salad that you would serve as part of a special holiday meal. It can be simple or elaborate – the choice is up to you.”
We had a family party yesterday, it’s usually a pre-Christmas party, but the weather has prevented us from holding it a couple of times, so we decided to bring it forward. The soup I made for this celebratory meal was a Sweetcorn Chowder, it was easy to make and lovely and creamy, the herby cheese really adds to the flavour and I had lots of positive comments from my guests.
Sweetcorn Chowder
Ingredients
- 4 (4) shallots finely chopped
- 2 tbsp (2 tbsp) olive oil
- 400 g (14 oz) potatoes, peeled
- 50 g (0.3 cups) flour
- 350 g (2.3 cups) frozen sweetcorn
- 900 ml (1.5 pt) vegetable stock
- 2 (2) bay leaf
- 400 ml (7 floz) milk
- 50 g (2 oz) Boursin herb cheese
- 20 g (0.3 cups) flat leaf parsley
Instructions
- 4 shallots, 2 tbsp olive oilSauté the shallots in the olive oil gently for 4 minutes, making sure they don't colour.
- 400 g potatoes, peeledCut the potatoes into small cubes. Add to the shallots and cook for a further 2 minutes.
- 50 g flourRemove from the heat and add the flour, mixing well.
- 350 g frozen sweetcorn, 900 ml vegetable stock, 2 bay leafAdd the frozen sweetcorn to the pan along with the stock and bay leaves.
- Mix well, bring to a boil and simmer for 20 minutes.
- 400 ml milk, 50 g BoursinAdd a little of the milk to the Boursin cheese to slacken it, mix into the rest of the milk then add to the soup and bring to the boil again.
- 20 g flat leaf parsleyServe topped with finely chopped parsley.
I adore sweetcorn chowder but never seem to remember to make it!… I may put an alarm on this post to remind me over the Christmas period… gorgeous recipe x
I love chowder of any kind, there is something so nice about it and it reminds me of trips to the US as I always eat it there. Like Dom though have never made it, so must rectify that. x
I have always loved a good chowder so this is a recipe I will definitely be making. Haven't made it in ages but do love it. So thanks for reminding me!
I am a BIG lover of sweetcorn in thick soups such as chowder and that looks VERY good, perfect for cold winter days! Karen