Sweetcorn And Potato Chowder

Sweetcorn and Potato Chowder

Serves 2-4


  • 1 tblsp oil
  • 1 large onion, diced
  • ½ tsp grated nutmeg
  • 1 tsp cumin seeds
  • ½ tsp dried sage
  • 1 bay leaf
  • 450g (1lb) potatoes, peeled and diced into 1cm (1/2”) cubes
  • 850ml (11/2pts) stock
  • 1tbsp gluten free flour
  • 275ml (1/2pt) unsweetened dairy free milk
  • 326g (12oz) can sweetcorn
  • or 285g (10oz) frozen sweetcorn
  • Salt and pepper

This soup is from my book ‘Vegetarian Cooking Without’. In it potatoes and sweetcorn nestle in a creamy sauce that is subtly flavoured with herbs and spices. The recipe makes 2 meal sized bowls or 4 smaller bowls.


1 Heat the oil in a saucepan and sweat the onion until it begins to soften.

2 Add the herbs and spices and potatoes and sweat for another 2 minutes then add the stock and bring the mixture to the boil. Simmer for 5-8minutes or until the potatoes are just cooked but still holding their shape.

3 Mix the rice flour with the milk and add to the pan along with the sweetcorn. Bring to the boil stirring regularly and simmer for 2 minutes.

4 Season to taste with salt and pepper, remove the bay leaf and serve.