Corn-ucopia Summer Chowder
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Corn-ucopia Summer Chowder

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.

Tags:
New
Allergens:
Wheat
Egg
Mustard
Milk
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking Time10 minutes
DifficultyEasy

Ingredients

serving amount

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 Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)

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 Fish, Milk, Mustard, Sesame, Wheat, Egg)

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)

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Nutrition Values

Calories1410 kcal
Fat83 g
Saturated Fat44 g
Carbohydrate139 g
Sugar28 g
Dietary Fiber10 g
Protein29 g
Cholesterol220 mg
Sodium2370 mg
Trans Fat2.5 g
Potassium1300 mg
Calcium500 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Prep biscuit dough
1
  • 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.
Prep
2
  • Peel, then cut sweet potato into 1/4-inch pieces. 
  • Thinly slice leeks. 
  • Thinly slice chives
Start chowder
3
  • 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. 
Cook chowder
4
  • 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. 
Bake biscuits
5
  • 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.
Finish and serve
6
  • 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. 
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