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Corn chowder with potato garnished with parsley and green onions

Potato and corn chowder©

This corn chowder provides a warm end to a cold day with a great creamy taste.


Serves: Serves 6

Number of ingredients: 8 Ingredients

To prep: 20 Minutes Prep

To cook: 15 Minutes Cook

Difficulty: Medium

Nutrition per serving

  • Energy : 1245kJ

  • Protein: 10g

  • Fat (total): 13g

  • - Saturated Fat: 2g

  • Carbohydrate (total): 33g

  • - Sugar : 5g

  • Fibre: 6g

  • Sodium: 288mg


1 large onion, diced,

6 medium potatoes, scrubbed and diced

4 cups water

2 cups whole corn kernels

2 teaspoons low-sodium broth/stock powder

1 cup raw cashews

1 cup water

Chopped parsley or diced scallions/green onions


  1. Place onion and potatoes in water and bring to a boil. Reduce heat and simmer until potatoes are cooked.
  2. Add corn and stock, and return to a boil. Meanwhile, blend cashews with 1 cup of water in a blender, until smooth and creamy. When soup comes to a boil, add cashew mix. Rinse blender with a little water and add this to soup
  3. Reduce heat to simmer for a few minutes until heated through. Garnish with parsley or scallions.