Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

sweetcorn chowder in bowl

Sweetcorn Chowder

Janice Pattie
A creamy soup made with sweetcorn, potato and creamy herb cheese.
No ratings yet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course appetiser, Soup
Cuisine American
Servings 8
Calories 206 kcal

Ingredients
 

  • 4 shallots finely chopped
  • 2 tbsp olive oil
  • 400 g potatoes, peeled
  • 50 g flour
  • 350 g frozen sweetcorn
  • 900 ml vegetable stock
  • 2 bay leaf
  • 400 ml milk
  • 50 g Boursin herb cheese
  • 20 g flat leaf parsley

Instructions
 

  • 4 shallots, 2 tbsp olive oil
    Sauté the shallots in the olive oil gently for 4 minutes, making sure they don't colour.
  • 400 g potatoes, peeled
    Cut the potatoes into small cubes. Add to the shallots and cook for a further 2 minutes.
  • 50 g flour
    Remove from the heat and add the flour, mixing well.
  • 350 g frozen sweetcorn, 900 ml vegetable stock, 2 bay leaf
    Add 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 Boursin
    Add 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 parsley
    Serve topped with finely chopped parsley.

Nutrition

Calories: 206kcalCarbohydrates: 29gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 517mgPotassium: 434mgFiber: 3gSugar: 7gVitamin A: 714IUVitamin C: 17mgCalcium: 77mgIron: 1mg