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Corn and potato chowder with a hint of chilli

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Fancy some heat? Try this Corn and potato chowder with a hint of chilli recipe. It’s warming, flavour-packed and perfect for a weeknight dinner.

  • Serves4
  • Cook time35 minutes
  • Prep time10 minutes
Corn and potato chowder with a hint of chilli


  • 3 tsp olive oil
  • 1 leek, halved, thinly sliced
  • 1 carrot, peeled, finely chopped
  • 1 stick celery, finely chopped
  • Pinch chilli flakes
  • 1 garlic clove, crushed
  • 2 tbs plain flour
  • 2 cups (500ml) vegetable stock
  • 300ml pure cream
  • 400g Coles Carisma Potatoes, cut into 2cm pieces
  • 310g can creamed corn
  • 400g can super sweet corn, drained
  • 1 tbs finely chopped chives, to serve
  • Chilli flakes, extra, to serve
  • Crusty bread, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat oil in a large heavy-based stock pot over medium-low heat. Add leek, carrot and celery. Cook for 5 mins. Add chilli and garlic and cook for 1 min. Add flour and cook, stirring for 1 min.
  2. Step 2

    Gradually add stock, cream, 1 cup (250ml) water, potatoes, creamed corn and corn. Bring to the boil. Reduce heat to low. Simmer, covered, for 25 mins or until potato is tender.
  3. Step 3

    Ladle soup into bowls and top with chives and extra chilli flakes. Serve with crusty bread.