Sweetcorn Chowder

A quick and creamy vegetarian chowder made with sweetcorn, red pepper, mangetout, and double cream finished with fresh parsley.

Easy Vegetarian Soup Quick Sweetcorn

Estimated Nutrition

Calories

782.5

kcal / serving

782.5 kcal total

Carbs

23.8g

per serving

23.8 g total

Fat

71.2g

per serving

71.2 g total

Protein

11.4g

per serving

11.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

140

Double Cream

Liquids

200

Chicken Stock

vegetarians may substitute with vegetable stock

NutsSeeds

to taste

Salt

to taste

Black Pepper

freshly ground

1.5

tbsp

Parsley

flatleaf, chopped

OilsFats

Oil

Vegetables

0.25

piece

Onion

finely chopped

0.25

piece

Red Pepper

diced

0.5

piece

Red Chilli

diced

165

Sweetcorn

half of a standard tin

Mangetout

chopped

Method

Stir in the parsley and 140ml of double cream.

Add the onion and cook for five minutes until softened.

Heat the oil in a saucepan.

Bring to the boil, then simmer for five minutes.

Add the stock, pepper, chilli, sweetcorn, seasoning, and mangetout to the pan.

Heat the soup through carefully before serving.