Creamy Corn and Potato Chowder

This corn and potato chowder has two thickening steps: flour stirred into the softened vegetables, then brief partial blending after the potatoes and corn are cooked. Single cream finishes the broth while some whole kernels and potato pieces remain.

Ingredients

• 400g sweetcorn (tinned or frozen)
• 3 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 750ml vegetable stock
• 200ml single cream
• 2 tbsp butter
• 2 tbsp plain flour
• 1 tsp smoked paprika
• Sea salt & black pepper
• Fresh parsley (optional)

Build the chowder base

1. Heat the butter in a large pot over medium heat. Add the onion and celery and cook for 8–10 minutes, until softened.
2. Add the garlic and smoked paprika and cook for 1 minute.
3. Sprinkle the flour over the vegetables and stir for 2 minutes.
4. Gradually pour in the vegetable stock, stirring constantly to work the flour into the liquid.
5. Add the potato cubes and bring to a boil. Reduce the heat and simmer for about 15 minutes, checking that the potatoes are tender before moving on.

Add the corn and finish with cream

1. Add the sweetcorn and simmer for 5 more minutes. Drain tinned corn before adding it; for frozen corn, follow the package's cooking directions and extend cooking if needed.
2. Use a hand blender briefly to partially blend the soup, leaving some whole corn and potato pieces. Follow the blender's instructions for hot liquids.
3. Stir in the single cream and heat gently until hot throughout.
4. Taste and season with salt and pepper. Stir in parsley at the end if using.

Why add stock gradually?

The flour is mixed with the vegetables before liquid is added. Pouring the stock in gradually while stirring helps combine that flour mixture with the broth rather than leaving dry pockets. Partial blending then adds body without making the whole pot smooth.

Optional bacon or pancetta

The original variation adds 100g diced bacon or pancetta at the beginning. Cook it thoroughly before continuing with the vegetables. It adds meat to the base recipe, which already contains dairy and wheat flour.

Allow for all cooking stages

The potato simmer and final corn stage are not the full cooking time. Softening the onion and celery takes 8–10 minutes, followed by 1 minute for garlic and spices and 2 minutes cooking the flour. Chopping, bringing the pot to a boil and finishing the chowder take additional time.

Preparing portions for later

Divide leftovers into clean, shallow containers and refrigerate promptly. If freezing, use freezer-safe containers or soup trays, leave expansion space according to their instructions and label the portions. Transfer frozen tray portions to a freezer bag or container once solid.

Thaw in the fridge and reheat gently in a pot, stirring until hot throughout. Potatoes can soften further and cream can separate after freezing, so the thawed texture may differ from a fresh batch.

Serving ideas

Finish with parsley, cracked black pepper or chili oil. Cooked crispy bacon and grated cheese are optional toppings. Serve with sourdough or crackers if desired.

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