Creamy Corn Chowder
Delicious vegetarian soup for family dinners.
In this soup I like to use many vegetables, so the flavour is amazing and rich. For smooth and creamy texture add the soured cream and blend 1/3 of the soup. As a result, you'll get nutritious, filling and warming soup.
- 200 g potatoes (peeled, cubed)
- 1 white onion (finely chopped)
- 1 carrot (peeled, chopped)
- 2 garlic cloves (minced)
- 1 celery stalk (finely chopped)
- 2 tbsp tomatoes (peeled, chopped)
- 150 g corn
- 250 ml vegetable stock
- 200 ml water
- 2 tbsp soured cream
- 1 bay leaf
- 1 tsp dry chilli flakes
- 50 g cheese (grated for serving)
- salt (to taste)
Fry onion in the pan with butter and olive oil for 3-5 minutes, until soft on medium heat, stirring frequently.
Add garlic and cook for 1 minute, until fragrant.
Add celery and carrot, potato, corn, stock, water, chilli flakes and bay leaf. Cook for 20 minutes.
Add the soured cream and stir thoroughly.
Discard the bay leaf and puree 1/3 of the soup separately or blend the soup for 3-5 seconds in the pan altogether.
Season with salt and simmer for 2-3 minutes.
Serve with some cheese and parsley.
Servings 4
- Amount Per Serving
- Calories 284kcal
- % Daily Value *
- Total Fat 18.67g29%
- Total Carbohydrate 19.87g7%
- Protein 8.17g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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