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Corn chowder

Chow-der!
corn chowder
4
55M

Corn chowder is a creamy corn-based soup prepared with butter, leek, stock, sour cream, and potatoes for thickening.

Looking for more ways to use your corn or vegetable soup recipes?

Ingredients

Method

1.Discard the husk and silk from corn. Using a sharp knife, cut kernels from cobs; reserve cobs.
2.Heat butter in a large saucepan over medium heat. Add leek; cook, stirring occasionally, for 5 minutes or until soft but not coloured. Add corn kernels, reserved cobs, potato and stock. Bring to the boil. Reduce heat to low; simmer, partially covered, for 35 minutes or until vegetables are very soft.
3.Remove and discard cobs. Cool soup for 10 minutes. Working in batches, blend soup until very smooth. Strain, discarding solids. Season to taste.
4.Serve soup topped with sour cream and chives. Drizzle with oil; seasonwith freshly ground pepper.

Serve with char-grilled bread.

Note
Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Tags: Boil Corn Less than 60 minutes Moderate Modern Australian Simmer Soup Starter