Sweetcorn, potato & chilli chowder
Waitrose and Partners

Sweetcorn, potato & chilli chowder

This chunky main meal soup has a creamy flavour that combines well with the mild smokiness of the chilli paste; perfect for a midweek family meal.

5 out of 5 stars(2) Rate this recipe
VegetarianSource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 3 Essential Sweetcorn Cobs
  • 25g Essential Butter
  • 1 large fennel, chopped
  • 1 Essential Onion, chopped
  • 400g Essential Potatoes, cut into small dice
  • 2 vegetable stock cubes
  • 4 tsp Cooks' Ingredients 3 Chilli Paste
  • 150ml pot Essential Single Cream
  • ½ x 25g pack coriander, chopped
  • 100g wholegrain or white bread, torn into small pieces


  1. Cook the cobs in a large pan of boiling water for 5 minutes. Remove to a plate, reserving the cooking water. Melt ½ the butter in a separate saucepan and gently fry the fennel and onion for 5 minutes to soften. Add the potatoes, crumbled stock cubes and 800ml of the sweetcorn cooking liquid. Cover and cook gently for 10 minutes.

  2. Cut the kernels from the cobs using a sharp knife. Add them to the chowder, along with the chilli paste, 100ml cream and most of the coriander, reserving a little for serving. Cook gently for 10 minutes.

  3. Melt the remaining butter in a small frying pan and fry the bread over a low heat until lightly browned, turning frequently. Ladle the chowder into bowls and serve topped with the croutons, reserved coriander and a drizzle of leftover cream.

Cook’s tip

For a slightly thicker textured soup, use a potato masher to break up the potato once softened.


Typical values per serving when made using specific products in recipe


1,561kJ/ 373kcals



Saturated Fat












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