Corn and Tomato Chowder

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recipe by Caoimhe C.

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
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


  • Potato icon
    x 1 (about 173g)
  • Celery stalk icon
    Celery stalk
    x 1 (about 45g)
  • Tomato icon
    x 2 (about 280g)
  • Scallion icon
    x 3 (about 45g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 15ml)
  • Dried thyme icon
    Dried thyme
    ½ tsp (about 1g)
  • Vegetable stock icon
    Vegetable stock
    600ml (2½ cups)
  • Corn kernels icon
    Corn kernels
    300g (about 1¾ cups)
  • Double cream icon
    Double cream
    50ml (3½ tbsp)
  • Black pepper icon
    Black pepper
    as needed
  • Fresh chives icon
    Fresh chives
    as needed


  • 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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