Corn Chowder

Preparation info

    • Difficulty


    • Ready in

      10 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Chowder originated in Brittany, coming from the expression faire la chaudière’, which means to make a soup from oddments of fish and biscuit. Breton fishermen took the dish to Newfoundland and from there it spread down the Atlantic coast to New England, which has now become famous for it. Serve it with corn muffins.


  • 4 cobs of corn
  • 2 onions, thinly sliced
  • 3 garlic cloves, crushed
  • 225 g/½ lb mushrooms, thinly sliced
  • 100 g/4 oz/½ cup butter
  • 225 g/½ lb each fresh garden peas, fresh broad/fava beans and fresh French/snap beans seasoning to taste
  • 900 ml/ pints/ cups milk
  • 3 tablespoons corn meal


    Boil the corn in plenty of water for about 8 minutes. Drain and keep the water. Cut all the corn off the cobs. Soften the onions, garlic and mushrooms in half the butter. Add the peas and both kinds of beans. Season well, add the reserved corn water, and simmer for 15 minutes. Add the corn and milk, then mix the remaining butter with the corn meal to form a paste. Stir this into the soup bit by bit until it is thick and creamy. Taste and check the seasoning.