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Corn and mushroom chowder

Corn and mushroom chowder

Chowder is a hearty, milk-based soup that was brought to the shores of New England in the US. The original calls for seafood, but it can be made with chicken, vegetables, cheese, peas or potatoes (Manhattan chowder even uses tomatoes). We devised a yummy veggie option perfect for meat-free Monday.


2 tbsp olive oil
200g mushrooms, sliced
2 leeks, sliced
600 ml vegetable stock
410g tin creamed sweetcorn
1 cup milk
50g cream cheese
15g parsley, chopped
Salt and black pepper

1. Heat the oil in a pot and fry the mushrooms and leeks for 6 minutes.
2. Add the stock and sweetcorn and bring to the boil, then reduce the heat and simmer for 15 minutes.
3. Stir in the milk, cream cheese and most of the parsley, and season. Garnish with remaining parsley.

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