Recipes

Creamy corn, carrot and mango chowder

Creamy corn, carrot and mango chowder. Photograph: Harry Weir Photography

Paul Flynn's face
Paul Flynn
Sat Sep 17 2022 - 04:00
Serves: 2
Course: lunch
Cooking Time: 25 mins
Ingredients
  • A knob of butter
  • 1 large red onion, peeled and diced the same size as the sweetcorn
  • 1 large carrot, peeled and diced as above
  • 2 bay leaves, fresh if possible
  • 200g tinned sweetcorn
  • 400ml chicken or vegetable stock
  • 150ml cream
  • 1tbs spiced mango chutney (if you can’t find spiced mango chutney use regular mango chutney and a pinch of chilli flakes)
  • Salt and pepper
  • Fresh coriander (optional)

1 Put the butter in a pot over a medium heat, then add the onion, carrot and bay leaves.

2 Let the vegetables cook very gently until they soften (this will take about 15 minutes), then add the sweetcorn, stock and cream.

3 Bring to a simmer, add the chutney and cook for five more minutes.

4 Season and then it’s ready to serve. A little fresh coriander might be nice on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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