Sweetcorn chowder

Sweetcorn chowder
  • Serves: 4
  • Prep time: 10
  • Cook time: 30
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 1
  • Syns per serving:

A deliciously creamy soup with sweetcorn and a hint of chilli and chives


  • 1 large onion, chopped
  • 1 small leek, chopped
  • 3 garlic cloves, peeled
  • 3 x 198g cans sweetcorn in water, drained
  • 1 medium potato, peeled and chopped
  • 1.2 litres boiling vegetable stock
  • 1/2-1 red chilli, deseeded and finely chopped
  • 50g fat free natural Greek yogurt
  • 10g fresh chives, finely chopped
  • Salt and freshly ground black pepper
  • Lime juice, to taste


  1. Put the onion into a large saucepan with the leek, potato, garlic, 350g sweetcorn and the stock.
  2. Bring to the boil over a high heat then reduce the heat to low and simmer for 20-25 minutes or until the potato is very soft.
  3. Cool slightly then pour into a food processor or liquidiser and whizz until smooth (it's best to do this in batches).
  4. Return the soup to the pan, stir through the chilli and remaining sweetcorn and simmer for two minutes.
  5. Remove from the heat, leave to cool a little then stir through the yogurt and chives.
  6. Season to taste, add lime juice to taste and serve hot.

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