Spicy sweetcorn chowder

Winter is officially on its way and so soup making time has returned. I always forget how much I love making soup until I do it and then wonder why I faff around with any other meal. Like so many one-pan dishes you can make them taste so amazing using different herbs and spices and they’re the kind of meal that gets better as time goes on.  

This autumn I’ve had the chance to create a recipe using Avonmore Cooking Cream.* With less than half the fat of standard cream, a luxurious thick consistency and all the convenience of a pot with a pouring spout, Avonmore Fresh Cooking Cream makes the perfect ingredient to add to soups.

Spicy Sweetcorn Chowder | The Flourishing Pantry

For a really seasonal recipe I wanted to make a dish with sweetcorn. I love the sweetness and most of all the colour and I’ve enhanced it here with some turmeric and given it a kick with some nice spices. 

Fact of the day: chowder is basically just chunky soup. It comes from the French word for the cauldron in which fishermen made their stews. I’m starting to think now I know the definition that all my ‘soups’ are probably chowders because I love a chunky texture.

By the way, if you love words and vocab as much as I do, you need to check out my new Wellness Words series which started last month.  

Let me know if you make this as a winter warmer this season. I’d love to know what you think.

Healthy sweetcorn chowder recipe | The Flourishing Pantry

SERVES: 4 people as a main meal, 6 for smaller portions
PREP TIME: 15 minutes
COOK TIME: 15 minutes


  • 1 tbsp olive oil

  • 1 tbsp ground turmeric

  • 2 tsp ground cumin

  • 2 pinches cayenne pepper

  • 1 tsp chilli flakes

  • 1 large or 2 small onions, chopped

  • 2 tsp salt, plus extra as needed

  • 6 garlic cloves, very finely chopped

  • 1 litre vegetable stock

  • 4 corn cobs or 4 x 80g cans sweetcorn

  • 100ml Avonmore Cooking Cream + extra for a swirl to serve

  • Juice of one lime

  • Handful fresh coriander leaves to garnish


  1. Heat the olive oil in a large saucepan over a medium heat. Add the turmeric, cumin and cayenne, then cook for 1 minute, they should smell amazing.

  2. Add the onions and salt and cook for 5 minutes or until slightly softened. Add the garlic. Add a drizzle more oil if it’s all starting to stick to the pan.

  3. If you’re using corn on the cob, while the pan is sizzling away, cut the kernels off the corn cobs using a sharp knife. Stand them on their ends and slice downwards towards a chopping board, cutting as close to the core as you can.

  4. Add the corn to the onion mixture in the pan and stir to coat with the spices. Cook for 5 minutes, then add the stock. Bring to the boil, then reduce the heat to low and simmer for another 5 minutes.

  5. Remove the saucepan from the heat and transfer the mixture to a blender. If you don’t have a blender you can use a stick blender in the saucepan, just be careful not to flick it everywhere!

    Add the Avonmore Cooking Cream with the lime juice, put on the lid of your blender, then blend on high until smooth. You can make this any consistency you like: add water to thin if you want to, then season to taste with salt.

  6. Serve the soup in bowls, swirl through a drizzle more cream and torn fresh coriander leaves for colour and flavour. 

Sweetcorn chowder recipe | The Flourishing Pantry

*I was paid to create a recipe using Avonmore Cooking Cream. All thoughts are my own. Find out more about Avonmore Cooking Cream.

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