Homemade chowder for busy mums to cook in under 30 minutes during the weekdays.

Ingredients (serves 4)

  • 1 tin creamed corn (420g)
  • 1 tin chick peas (400g)
  • 2 large potatoes, peeled, cut into 1cm cubes
  • 2 large carrots, peeled and diced
  • 1/2 head broccoli cut into small florets
  • 1 1/2 cup vegetable stock
  • 1 TBSP Extra virgin olive oil
  • Salt & pepper
  • corn chips (optional)


  1. In a medium size saucepan, heat oil over medium-high heat and sauté onion for a minute till soft. Add potatoes and carrots, continue to stir for 3 minutes.
  2. Add vegetable stock, cook until potato and carrots are easy to break when pushed by a fork.
  3. Add broccoli, chick peas and creamed corn. Stir to combine well, cook for another 2 minutes, season to taste. Turn off heat when broccoli is soft and soup starting to bubble again (1~2 minutes).

Notes... This is a vegetarian version of a clam chowder, but full of flavour and warming for a cold winter's day.

  • Love the sound of this. Thank you


  • Yum great recipe. Thanks for sharing.


  • yum, will be trying this for sure but with a thick chunk of bread with lashings of butter!


  • It looks very good. Perfect with corn chips or a slice of sourdough bread!!

    • Lovely sour dough – my favourite bread during soup season.


  • A hearty and delicious recipe for the colder weather,thanks!


  • A wonderful winter warming dish.


  • Creamed corn is a staple in my pantry during Winter – thanks for the recipe.


  • This sounds incredible! Thank you for sharing!

    • Thank you Sharna :)
      I hope you love eating it as much as we do.
      It’s quick, tasty, filling and satisfying; and best of all it won’t break the bank – even if you have to feed a big crowd.
      Cheers, Missey


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