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Sweetcorn and small potato cubes make this cheddar chowder a comforting bowl. Mashing a little of the potato thickens the broth without flour, while cheese stirred in off the heat keeps it smooth.
Ingredients
- 500 g potatoes, peeled and diced 1 cm
- 300 g frozen sweetcorn
- 1 onion, finely chopped
- 25 g butter
- 700 ml vegetable broth
- 250 ml whole milk
- 100 g grated cheddar
- ½ tsp smoked paprika
- ¼ tsp black pepper
Method
- Melt butter in a large saucepan over medium heat. Cook the onion for 6–8 minutes until soft, stirring without letting it brown.
- Add diced potatoes, broth and smoked paprika. Bring to a gentle boil, then lower the heat and simmer partially covered for 12–15 minutes until the potatoes are tender.
- Add sweetcorn and milk. Simmer gently for 5 minutes, stirring occasionally; do not let the milk boil hard.
- Scoop about a quarter of the potatoes and broth into a bowl. Mash with a potato masher and return to the saucepan to thicken the soup while leaving plenty of whole pieces.
- Remove from the heat. Add cheddar a handful at a time, stirring until melted, then add pepper. Taste before adding any optional salt because both broth and cheese contain salt.
- Serve hot in bowls, with visible potato cubes and sweetcorn in the creamy broth. If it becomes too thick, loosen with a little hot water.
- Refrigerate in shallow covered containers within two hours and use within three days. Reheat gently, stirring, until thoroughly hot; avoid a rolling boil after adding the cheese.
Cut potatoes evenly
Small one-centimeter cubes cook quickly and fit comfortably on a spoon.
Mash only a portion
Leaving most of the potato whole gives the chowder its chunky texture.
Melt cheese off the heat
Add grated cheddar gradually after removing the pan from the heat so it blends into the broth.
FAQs
- How many servings does this make?
Makes 4 servings using the pan or equipment listed.
- What should I check before serving?
Serve hot in bowls, with visible potato cubes and sweetcorn in the creamy broth. If it becomes too thick, loosen with a little hot water.
- How should I store leftovers?
Refrigerate in shallow covered containers within two hours and use within three days. Reheat gently, stirring, until thoroughly hot; avoid a rolling boil after adding the cheese.
