Creamy & Chunky Corn Chowder with Marigold Bouillon
Serves 4 people
Prep 40 mins
Easy to prepare
Corn chowder is a good choice to support a healthy gut, largely because of its high insoluble fibre content, which acts as a prebiotic, feeding healthy gut bacteria. When made with vegetables, like potatoes, carrots and onions, the soup provides essential vitamins and antioxidants too.
See more about gut health here.
Recipe tip: Stir in a drizzle of good olive oil for a delicious finish just before serving. This adds gloss, rounds out the flavours, and gives the chowder a more luxurious mouthfeel.
What you’ll need:
1 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 medium potato, peeled and diced small
2 cups sweetcorn (fresh, frozen or tinned & drained)
750 ml of our vegetable bouillon
½ tsp paprika (optional)
200 ml milk (or plant based alternative)
Salt & black pepper to taste
Small handful fresh parsley or chives, chopped
How to do it:
Heat the olive oil in a large saucepan over medium heat, then add the diced onion and cook gently for 5–6 minutes until softened but not coloured. Stir in the minced garlic and cook for a further 30 seconds until fragrant.
Add the diced potato and sweetcorn, and paprika if using, stirring well to coat in the aromatics, and cook for a couple of minutes to build flavour.
Pour in the hot bouillon and bring the soup to a gentle boil, then reduce the heat and simmer for 12–15 minutes, or until the potatoes are tender. Using a stick blender, blend roughly half of the soup to create a creamy base while leaving some texture; alternatively, transfer half to a blender and return it to the pan.
Stir in your chosen milk, warm through gently without boiling, and adjust the seasoning with salt, black pepper, and a squeeze of lemon if desired. Serve hot, finished with freshly chopped parsley or chives and a drizzle of olive oil or a twist of cracked black pepper.
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