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.