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Creamy corn soup

05 Feb Posted by in Recipes | Comments
Creamy corn soup

Vegetarian Haggis After a previous successful attempt at corn chowder, I decided to give it another go. This attempt wasn’t quite as thick as the last, so I don’t quite feel it deserves the ‘chowder’ title, however it was still quite nice. For my meat appreciating half, I fried some sliced ham and cut it into pieces to garnish and be stirred into the soup. This works as a good option to cook it in one pot and have both a meat and a vegetarian soup.

I did not pay close attention to the quantities, for which I appologize.


2 tbsp butter
1 tbsp flour
3 potatoes
2 onions
2 cloves garlic
1.5 cups milk
2 cups veg stock
1.5-2 cups frozen corn
1/2 cup shredded cheddar cheese
Salt, pepper to taste
Garnish: finely sliced green chillies, ham pieces for the meat eaters, and shredded cheddar cheese

Sauté the onions in the butter, add cubed potatoes and garlic. Once the onion is soft, add the flour and stir for 1 minute.

Add milk, vegetable stock and corn. Allow to come to a boil, then simmer on low for 30 minutes. Before serving melt the cheddar cheese into the soup. Garnish with more cheese and chillies if desired.

For a smoother soup, puree half the soup in a blender (as I did).

For a richer and creamier soup, replace 1 cup veg stock with 1 cup cream.

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