zoom Spiced corn chowder with mint

    Save to your scrapbook

    Spiced corn chowder with mint

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Spiced corn chowder with mint

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 4


    20g unsalted butter
    1 bunch salad onions, finely sliced
    1 garlic clove, crushed
    3 tsp Cooks’ Ingredients pul biber
    1 essential potato (about 280g)
    400ml essential semi-skimmed milk
    400ml Cooks’ Ingredients fresh vegetable stock
    3 x 198g cans sweetcorn, drained
    75g Greek light salad cheese, crumbled
    handful mint leaves, shredded
    handful dill, chopped 


    1. Heat the butter in a medium saucepan. When it starts to foam, add the salad onions, garlic, 2 tsp pul biber and a pinch of salt; sweat for 4-5 minutes until soft. Meanwhile, peel and chop the potato.

    2. Stir in the potato, then add the milk and stock. Bring just to the boil, then simmer for 10-12 minutes until the potato is tender. Add the sweetcorn and cook for 2 minutes to warm it through. Blend the soup until smooth; season.

    3. Mix the remaining 1 tsp pul biber with the salad cheeese and herbs. Ladle the soup into bowls and top with the cheese and herb mixture.

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue


    Average user rating

    5 stars