Corn chowder recipe

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  • Cuisine: Modern Australian
  • Serves 4–6

Sweet corn makes fantastic chowder, keep all the vegetables finely diced, as this soup is not pureed.
 

Ingredients

2–3 tbsp olive oil
1 onion, finely diced
2 garlic cloves, crushed
1 leek, chopped finely
2 celery sticks, chopped finely
1 zucchini, chopped finely
2 carrot, chopped finely
50g plain flour
1 litre vegetable stock
2 corn cobs, kernels removed
2 tbsp sour cream
1 tbsp chopped parsley
1 tbsp chopped basil
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Preparation

Heat a heavy-based saucepan over medium heat. Add oil and all diced vegetables, except corn.  

Cook for 5–8 minutes, stirring often. Stir in flour. Lower the heat to allow the flour to cook out. Pour in vegetable stock and bring to the boil. When boiling, add corn, return to the boil and then simmer for 10 minutes.

Remove from the heat and whisk in sour cream. Check seasoning and finish with chopped parsley and basil.

If you enjoyed this Corn chowder recipe then browse more Modern Australian recipes, soup recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.

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