Vegetarian New England Corn and Potato Chowder
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 500 g baking potatoes
- 400 g frozen sweetcorn
- 1 onion, diced
- 2 celery stalks, sliced
- 500 ml vegetable stock
- 300 ml whole milk
- 100 ml double cream
- 30 g butter
- 2 g fresh thyme
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 9.5 g
- Carbohydrate
- 44.5 g
- of which sugars
- 11.6 g
- Fat
- 22.3 g
- of which saturates
- 13.3 g
- Fibre
- 5.9 g
- Salt
- 1.25 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the onion and celery stalks for 6-7 minutes until softened.
- 2
Peel and dice the baking potatoes, add to the pot with the vegetable stock, and simmer for 15 minutes until just tender.
- 3
Add the frozen sweetcorn and cook for 5 minutes more.
- 4
Stir in the whole milk, double cream and fresh thyme leaves, then blitz a third of the soup until smooth and stir it back in to thicken slightly.
- 5
Warm through and serve.
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