Corn and Tomato Chowder

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recipe by Caoimhe at Drop https://getdrop.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    219
based on 1 ratings

Corn & Tomato Chowder has been one of my favorites since I tried it in Fire Restaurant in Dublin. The trick (which I learned after attempting to recreate the recipe and making a miserable batch) is to deseed the tomatoes and only use the flesh. This recipe is also FODMAP friendly, with no onion or garlic. Use less celery if that's one of your sensitivities, and only use the green stems of the spring onion. Great straight off the hob, even better heated up the next day.

recipe updated Oct 17, 2019

Ingredients

  • Potato icon
    Potato
    1
  • Celery stalk icon
    Celery stalk
    1
  • Tomato icon
    Tomato
    2
  • Scallion icon
    Scallion
    3
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Dried thyme icon
    Dried thyme
    ½ teaspoon
  • Vegetable stock icon
    Vegetable stock
    600 ml
  • Corn kernels icon
    Corn kernels
    300 g
  • Double cream icon
    Double cream
    50 ml
  • Black pepper icon
    Black pepper
    as needed
  • Fresh chives icon
    Fresh chives
    as needed

Tools

  • kCook icon Large saucepan

Step preview

  1. Add olive oil to a clean large saucepan
  2. Heat - medium heat
  3. Add potato, celery stalk and dried thyme to the large saucepan
  4. Cook until softened while stirring occasionally - approx 6 min, medium heat
  5. Add vegetable stock, corn kernels, tomato and scallion to the large saucepan
  6. Boil
  7. Simmer - 10 min
  8. Add double cream to the large saucepan
  9. Add black pepper to the large saucepan to taste
  10. Sprinkle with fresh chives
  11. Serve
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