Chilli Corn Chowder
Prep time
Cook time
Total time
For a creamy chowder with a fiery kick that is just right for a cold day, this chilli corn chowder will be right up your street. Most of the ingredients will be in your store cupboard so it makes for an easy weeknight meal with it's chunky texture and filling ingredients.
Recipe type: Soup
Serves: 4
  • 3 small potatoes, peeled and diced into 1 cm cubes
  • 1 large onion, diced
  • 2 sticks of celery, sliced
  • 2 fresh red chillies, finely diced
  • 2 tbsp dried Thyme
  • 250 g frozen sweetcorn
  • 2 tbsp margarine
  • 1 tbsp olive oil
  • 1 litre of vegetable stock
  • 150 ml sour cream
  • 3 spring onions, finely sliced
  • 50 g cheddar cheese, grated
  1. Heat the oil and margarine in a large stock pot on a medium heat
  2. Add the potatoes, celery and onion to the melted mixture and stir to coat the veg
  3. Cook for about 6 minutes, stirring occasionally, until the potatoes and onion soften
  4. Add the chopped chillies and thyme to the mixture and stir to combine
  5. Make up the stock and add it to the pan, stir through an make sure that any vegetables that have stuck to the bottom are loosened
  6. Bring the mixture to the boil then reduce to a simmer
  7. Simmer for 15 minutes until the potato is fully cooked
  8. Add 200g of the frozen sweetcorn and sour cream and mix through
  9. Bring back to a boil, then drop the heat and for 5 minutes
  10. Blend the mixture with a stick blender then add the remaining sweetcorn
  11. Bring back to the simmer and heat through for 5 minutes
  12. Serve in warmed bowls and top with a sprinkling of cheddar cheese and sliced spring onions, serve with crusty bread
Recipe by Susty Meals - the sustainable and money saving way to eat and live | Veggie & Vegan recipes and Meal Planning at