Cheddar Sweetcorn and Potato Chowder (Print version)
Sweetcorn and small potato cubes make this cheddar chowder a comforting bowl.
# Ingredients:
Ingredients
01 -
500 g potatoes, peeled and diced 1 cm
02 -
300 g frozen sweetcorn
03 -
1 onion, finely chopped
04 -
25 g butter
05 -
700 ml vegetable broth
06 -
250 ml whole milk
07 -
100 g grated cheddar
08 -
½ tsp smoked paprika
09 -
¼ tsp black pepper
# Instructions:
01 -
Melt butter in a large saucepan over medium heat. Cook the onion for 6–8 minutes until soft, stirring without letting it brown.
02 -
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.
03 -
Add sweetcorn and milk. Simmer gently for 5 minutes, stirring occasionally; do not let the milk boil hard.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.