Sweetcorn And Courgette Chowder

Try this comforting end-of-summer dish. A creamy sweetcorn and courgette chowder with sweet Gouda (or your favourite vegan alternative).


  • No potatoes? Try with sweet potato. 
  • No onion? Swap for shallot. 
  • No gouda cheese? Use cheddar instead.
  • Vegan? Use any vegan cheese. 
  • No harissa? Swap for ½ tsp of paprika.

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

Servings: 4


2 large Sweetcorn

1 medium Courgette

1 medium Potato

1 Onion

2 Garlic cloves

Butter / Vegan butter

Gouda cheese (grated)

1 litre Water

1 vegetable stock cube

½ tsp harissa

1 tsp Thyme

Salt & pepper


  1. Cut the kernels off the corn, slice the courgette, chop the potato, onion and garlic. 
  2. Add the sweetcorn cobs, onion peels and garlic peels to a saucepan. Cover with 1 litre of water and add 1 stock cube. Bring to a boil, then simmer for 10 minutes.
  3. Heat the butter in a large saucepan, then add the corn kernels, courgette, potato, onion and garlic and cook for 10 minutes. Add the thyme, and season with salt and pepper before pouring in the warm stock (without the peels), and simmer for 30 minutes.
  4. Use a hand mixer to blend until smooth, then add the grated gouda and harissa. Blend for 1 minute and serve hot.
Sweetcorn and courgette chowder served on a bowl

How to store

Store the chowder in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.


Serve any leftovers with rosemary croutons. Preheat the oven to 180 C/160 fan/gas mark 4. Tear or cut some bread into rough 3 cm pieces and place on a tray. Drizzle with olive oil, and season with rosemary, salt and pepper. Toss well to coat and roast for 7-8 minutes, until golden and crisp.