Creamy Corn & Butternut Pumpkin Chowder with Crusty Toasted Bread Roll
  • Prep time: 35
  • Calories: 638
Our Vegetarian Corn and Butternut Chowder is quick to prepare, and every ingredient packs a ton of flavour into this satisfying and filling meal! Fresh corn kernels, diced butternut pumpkin, and onions are first sautéed in butter. Just before serving, some cream is added to make the chowder creamy and satisfying - serve with crusty toasted bread, and enjoy!
  • 2 Sweet Corn Cob
  • 0.5 Butternut Pumpkin (small)
  • 1 Brown Onion
  • 200 Grams of Gourmet Potatoes
  • 1 Small Bunch of Sage
  • 1 30 Gram Pack of Concentrated Vegetable Stock
  • 1 Tablespoons of Plain Flour
  • 1 400 Gram Pack of Cannellini Beans
  • 1 Roma Bread Roll
  • 100 Grams of Thickened Cream
  • 1 Tablespoons of Butter (pantry)

Prepare Ingredients:

Preheat oven at 170°C. Remove husks from corn and cut kernels off cob. Cut off/peel and discard pumpkin skin, then cut pumpkin into 2 cm dice. Peel onion and cut into small dice. Cut potatoes into 2 cm dice then submerge in a small bowl of cold water. Finely chop sage leaves. Drain and rinse cannellini beans.

Cook Vegetables:

Heat butter in a large pot over medium-high heat. When butter is foaming, add corn, onion, and pumpkin. Cook until onions are translucent, about 4 minutes, stirring often.

Thicken Chowder:

Sprinkle flour over vegetables in pan. Stir to combine and cook for 1 minute. Drain potatoes and add to pot. Add cannellini beans, concentrated vegetable stock, 3 cups water, season with salt, and 1 teaspoon chopped sage to pot. Mix the stock in well. Increase heat to high and bring to a boil.

Simmer Chowder:

When chowder is boiling, reduce heat to medium and simmer until potatoes and pumpkin are tender, about 12-15 minutes. Remove pot from heat and stir in as much of the cream as desired. Taste and add salt and pepper as needed.

Bake Bread:

Meanwhile, slice bread and bake in oven until lightly toasted about 2-3 minutes. Spread with remaining butter.

You Plate It:

Divide chowder into bowls. Garnish with remaining chopped sage and serve with buttered toasted bread on the side. Enjoy!