Corn chowder

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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!

Ingredients

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.