Corn chowder

Corn chowder

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • First Sighting Sauvignon Blanc 2019

This easy, 30-minute corn chowder features pasta, cream, and gets a little bit of zing from chilli flakes and paprika. It's a hearty soup – a meal all on its own!


  • 30 g butter
  • 1 T olive oil
  • 5 cloves garlic, crushed
  • 2 x 340 g cans Woolworths whole kernel corn
  • 1 x 500 ml Woolworths organic chicken stock
  • 1 x 500 ml Woolworths long-life whipping cream
  • 1/2 t ground turmeric
  • sea salt and freshly ground black pepper, to taste
  • 250 g pasta, cooked (optional)
  • 1/4 cup canola oil
  • 1/2 t paprika
  • 2 t chilli flakes
  • 4 free-range eggs, soft-boiled, for serving
  • 10 g chives, chopped, for serving

Cooking Instructions

1. Melt the butter in a saucepan, then add the olive oil and 3 cloves garlic. Fry for 30 seconds. Add the corn and cook for 2 minutes.

2. Pour in the stock and cream, bring to a simmer, then stir in the turmeric and seasoning.

3. Fold in the pasta and check the seasoning, then simmer for 10 minutes.

4. Heat the canola oil in a small pan, reduce the heat to low and add the remaining garlic, paprika and chilli flakes. Fry for 1 minute to make a garlic-chilli oil.

5. Divide the soup between bowls, top with a halved soft-boiled egg or shredded roast chicken, sprinkle with chives and drizzle with the garlic-chilli oil.

Cook's tip: Use coconut milk or creme fraiche instead of long-life cream if you like.

Find more soup recipes here.

Hannah Lewry Recipe by: Hannah Lewry
View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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