tastebotanical taste botanical Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sweetcorn Chowder

Sweetcorn Chowder

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: Serves 6
  • Category: Soup
  • Cuisine: English


This easy Sweetcorn Chowder is a hearty vegetarian soup.  The sweetness of the corn is balanced by smoked paprika and cayenne.  Serve with sour cream and chopped chives for extra flavour.


  • 1 onion
  • 1 tablespoon vegetable oil
  • 2 cloves of garlic
  • 2 teaspoons of smoked paprika
  • Half a teaspoon of cayenne pepper
  • 3 medium-sized potatoes
  • 4 sweetcorn cobs
  • 700 ml vegetable stock
  • A little milk or water
  • Salt and pepper
  • Sour cream and chives to serve

Sweetcorn Chowder



  1. Peel and roughly chop the onion.
  2. Heat the oil in a heavy-based pan and add the chopped onion.   Cook gently over a low heat for around 10 minutes until it is soft and golden.
  3. Peel and crush the garlic cloves and add them to the pan together with the smoked paprika and cayenne pepper.  Cook for two minutes.
  4. Peel and roughly chop the potatoes.
  5. Using a sharp knife, remove the corn kernels from the cobs. 
  6. Add the chopped potatoes and corn kernels to the pan.
  7. Add the vegetable stock to the pan and bring to simmering point.   Cook gently for 20 minutes.
  8. Blend the soup in a food processor or by using a hand blender.
  9. At this stage you can add a little milk or water to thin the soup to your desired consistency.  I tend to keep it quite thick and hearty.
  10. Season with salt and pepper.
  11. When you serve the soup you can add a teaspoon of sour cream and some chopped chives to each bowl.

Sweetcorn Chowder



Keywords: sweetcorn, chowder, soup,