Corn chowder with blue cheese

Try this cosy, creamy soup from Matt Tebbutt - served with bread it makes a meal in itself
By Matt Tebbutt
Corn chowder with blue cheese
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • knob of butter
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 1/2 head celery, roughly chopped
  • 4 rashers rindless, smoked streaky bacon, chopped into rough 1cm squares
  • 1 bulb garlic, cut in half horizontally
  • 3 sprigs fresh tarragon, leaves and stalks separated, leaves chopped, stalks tied together with a piece of string
  • 2 bay leaves
  • 8 cobs sweetcorn, kernels cut off
  • 1 large potato, peeled and cut into rough 1cm cubes
  • 300-400 ml vegetable or chicken stock, or water, to cover
  • 4 tbsp double cream
  • 2 tbsp chopped parsley
  • small wedge of blue cheese, such as Kentish Blue, to serve
  • Kentish huffkin or other white bread roll, to serve


1. Melt the butter in a frying pan with the olive oil over a medium heat then add the onions, celery, bacon and garlic and fry for about 5 minutes until the onions and celery turn translucent and start to soften.

2. Add the tarragon stalks and bay leaves and season with salt and freshly ground black pepper. Stir in the sweetcorn kernels and potato and pour over enough stock or water to just cover the ingredients. Bring to a boil then reduce the heat to low and simmer gently for 20-30 minutes, or until the potatoes are cooked and almost falling apart.

3. Use a stick blender to roughly blend the soup, leaving some texture and some whole pieces of the vegetables - as a guide, aim to blend about half of the soup.

4. Stir in the cream and return the soup to the heat. Bring almost to the boil then add the chopped tarragon leaves and parsley. Adjust the seasoning and ladle into warm soup bowls.

5. To serve, either crumble the cheese on top of the soup, or serve it on the side with the soft white bread rolls.

Rate This Recipe