Corn & Tomato Chowder

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recipe by Caoimhe C. getdrop.com

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    240

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 May 20, 2019

Ingredients

  • Olive oil icon
    Olive oil
    15ml
  • Potato icon
    Potato
    173g
  • Celery stalk icon
    Celery stalk
    45g
  • Dried thyme icon
    Dried thyme
    1g
  • Vegetable stock icon
    Vegetable stock
    600ml
  • Corn kernels icon
    Corn kernels
    300g
  • Tomato icon
    Tomato
    280g
  • Scallion icon
    Scallion
    45g
  • Double cream icon
    Double cream
    50ml
  • Black pepper icon
    Black pepper
    as needed
  • Fresh chives icon
    Fresh chives
    as needed

Tools

  • kCook icon Large saucepan

Step preview

  1. Prep and set aside potato: peeled & cubed
  2. Prep and set aside celery stalk: sliced
  3. Prep and set aside tomato: deseeded & cubed
  4. Prep and set aside scallion: sliced
  5. Get a clean large saucepan
  6. Add olive oil
  7. Heat - medium heat
  8. Add prepared potato
  9. Add prepared celery stalk
  10. Add dried thyme
  11. Cook until softened while stirring occasionally - approx 6 min, medium heat
  12. Add vegetable stock
  13. Add corn kernels
  14. Add prepared tomato
  15. Add prepared scallion
  16. Boil
  17. Simmer - 10 min
  18. Add double cream
  19. Add black pepper to taste
  20. Sprinkle with fresh chives
  21. Serve
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