Creamy Thai sweetcorn chowder



  • 3 tbsp water or 1 tbsp oil

  • 1 white onion, chopped,

  • 1 carrot, chopped

  • 1 red pepper, chopped

  • 1 tsp paprika

  • 1 tsp smoked paprika

  • 1/2 tsp dried chilli flakes

  • 3 cups frozen sweetcorn

  • 2 cups vegetable stock

  • 400 ml coconut milk (from a carton)

  • 1 tsp arrowroot dissolved in 2 tsp warm water


  • heat oil or water in pan on medium heat

  • add onion and cook until soft, then add carrot, and pepper with all the spices, stir and continue to cook until soft.

  • add frozen sweetcorn with vegetable stock, coconut milk, and arrow root mixture.

  • bring to a gentle boil, then simmer for 20 minutes on a low heat.

  • turn off the heat and take half the the chowder and pop into another pan or bowled blend using a high speed blender to make super smooth, then transfer back into the pan.

  • serve with a portion of cooked rice, new potatoes, or noodles, crusty bread, or just enjoy on its own, it’s absolutely delicious!