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Corn Chowder


  • 30 ml corn oil
  • 1 onion, chopped
  • 1 red pepper, seeded and chopped
  • 450 g sweetcorn kernels, thawed if frozen
  • 750 ml chicken stock
  • 250 ml light cream
  • salt and freshly ground pepper
  • 1/2 red pepper, seeded and finely diced as garnish


  1. Heat the oil in a frying pan and saute the onion and red pepper for about 5 minutes, until soft.
  2. Add the sweetcorn kernels and saute a further 2 minutes.
  3. Put the onion, red pepper and corn into a food processor and process until smooth.
  4. Transfer the mixture to a saucepan and stir in the stock.
  5. Season to taste with salt and pepper.
  6. Bring to a simmer and cook for 5 minutes.
  7. Gently stir in the cream. (Do not allow to boil if you continue to warm the soup.)
  8. Serve with finely diced red pepper sprinkled on top.