Corn-ucopia Summer Chowder
with DIY Dill Biscuits
Indulge in the flavours of summer with our delightful corn chowder recipe, paired perfectly with biscuits packed with dill flavour. This creamy, comforting chowder features fresh, sweet corn kernels, tender chunks of sweet potatoes and a generous helping of chopped chives.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
227 g
Corn Kernels
1 unit(s)
Sweet Potato
1.5 cup
All-Purpose Flour
(Contains: Wheat)
2 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Fish, Crustaceans, Egg, Soy, Mustard, Tree nuts, Sesame, Wheat, Sulphites)
1 unit(s)
Sour Cream
(Contains: Milk)
7 g
Dill
7 g
Chives
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
1 unit(s)
Leek
237 mL
Cream
(Contains: Milk)
3 tsp
Baking Powder
113 g
Mirepoix
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Milk, Fish, Egg, Mustard, Sesame, Wheat)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Sugar*
2 tbsp
Milk*
(Contains: Milk)
Nutrition Values
Cooking Steps
- Roughly chop dill.
- Whisk together mayo, sour cream, half the cheddar cheese, half the dill, baking powder, 3 tbsp (6 tbsp) water, 1/2 tsp (1 tsp) salt and 1 tbsp (2 tbsp) sugar in a large bowl.
- Stir in flour until just combined.
- Using your hands, press the dough together into a loose ball.
- Flatten dough and press into a 1-inch-thick disc (divide into 2 discs for 4ppl). Wrap with plastic wrap. Transfer to fridge to chill.
- Peel, then cut sweet potato into 1/4-inch pieces.
- Thinly slice leeks.
- Thinly slice chives
- Heat a large pot over medium heat. When hot, add 2 tbsp (4 tbsp) butter, then the mirepoix, sweet potatoes and leeks.
- Cook, stirring often, until veggies are tender crisp, 5-6 min. Season with salt and pepper.
- Add corn and vegetable stock powder. Cook, stirring often, until corn is coated, 1 min.
- Add cream and 1/2 cup (2 cups) water. Cook, stirring often, until veggies soften and chowder thickens slightly, 7-8 min.
- Cut biscuit disc into 8 equal-sized wedges.
- Transfer biscuits to a parchment-lined baking sheet.
- Brush 2 tbsp (4 tbsp) milk over tops of biscuits.
- Bake in the middle of the oven until puffed up and golden, 10-12 min.
- Add the remaining dill and half the chives to the chowder. Stir to combine.
- Divide chowder between bowls. Top with cheddar cheese and remaining chives.
- Serve dill biscuits on the side for dipping.
