NZ Woman's Weekly

Sweet Corn Chowder

  • Meal Type


Ready in 20 minutes, serves 4
Serve this with warm bread.

  • 2 tbsp olive oil
  • 3 large potatoes, peeled
  • and cut into 1cm dice
  • 1 onion,  finely diced
  • 1 tsp dried vegetable stock
  • 3 cups hot water
  • 1 x 300g can creamed corn
  • Pinch of black pepper
  • Pinch of cayenne pepper
  • 3 tbsp sour cream (optional)
  • 1 tbsp lime juice (optional)
  • 2 tbsp fresh coriander, chopped (optional)

1. Heat the oil in a saucepan over a medium heat. Add the diced potatoes and onion and partially cover with a lid. Cook, occasionally stirring, for 5 minutes or until the potatoes start to stick and the onion is tender.
2. Dissolve the vegetable stock in water and add to the saucepan. Scrape up any brown bits from the bottom of the saucepan. Stir in the creamed corn and bring to a simmer
3. Turn the heat down to low and cook for 10 minutes or until potatoes are tender.
4. Season with pepper and cayenne pepper if you desire.
5. Ladle into bowls and stir a little sour cream into each.

Finally, add a dash of lime juice and coriander for extra taste.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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One Response to “Sweet Corn Chowder”

  1. chchmum40 May 13 2013, 7:27pm

    Awesome recipe! I made a couple of changes and it fed 5 (well there is two teen boys as well!) I had about 3 chopped thigh cutlets, about a cup of peas and Chicken stock instead.

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