Chunky Potato Cauliflower Sweetcorn Chowder

2.7/5 rating (10 votes)
  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 30-40 mins
  • Difficulty: Easy
  • Print:
Chunky Potato Cauliflower Sweetcorn Chowder

Ingredients

  • 100mls vegetable oil
  • 2 fresh sweetcorn husks if possible removed from the husk or 1 x 400g can sweetcorn, drained
  • 1 small cauliflower, in small florets
  • 2 small onions, finely chopped
  • 2 garlic cloves, crushed
  • 3 small potatoes, about 400g, peeled cut into 2cm pieces
  • 600ml boiling water, roughly
  • 1 x 10g vegetable stock cube
  • 150ml milk
  • 55g plain flour
  • 50g salted butter, very soft
  • salt and freshly ground black pepper

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Method

Heat the vegetable oil in a large saucepan, add the sweetcorn and brown nicely, then onions and cauliflower and cook gently for about 5 minutes, so it all takes a little colour.

Add the potatoes and season well with salt and pepper.

Add the water, stock cube and milk.

Bring back to a gentle simmer until potatoes are tender, stirring occasionally.

Mix the soft flour and butter together well.

Carefully stir into the simmering chowder and cook for 5 minutes until thickened.

Serve

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