023 / 75 · Beans and Grains That Go Further

Creamy Chickpea and Sweetcorn Chowder

4 equal generous bowls of chunky chowder · Active 20 min · Total 45 min

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Blending some of the potato and corn gives this chowder body while leaving the chickpeas whole. Milk supplies the creamy finish without needing cream, and the short ingredient list keeps the focus on ordinary vegetables and a can of beans. It should be thick enough to coat a spoon but still pour into a bowl. The texture comes from the cooked vegetables, so give the potatoes enough time to soften fully.

Jump to ingredients

Creamy chickpea and sweetcorn chowder with visible whole chickpeas.

Blend only part of the pot

Once the potato is tender, lift about two cups of the potato-corn mixture with some liquid into a suitable blender. Blend carefully according to the appliance instructions for hot food, then return it to the pan. Keeping the remaining vegetables whole gives the chowder variety. Add chickpeas afterward so they stay distinct rather than disappearing into the thickener.

Milk goes in near the end

The water stage cooks the potatoes and softens the corn. Milk only needs to warm gently after blending. Avoid a hard rolling boil, which can catch on the bottom of the pan and make cleanup harder. Stir across the base as the finished soup heats. It will thicken again in the refrigerator, and a little water is the easiest way to restore its spoonable texture.

Ingredients

  • 1 tablespoon neutral oil (15 ml)
  • 1 large onion, diced (150 g)
  • 2 garlic cloves, minced (6 g)
  • 2 medium potatoes, peeled and diced into 1/2-inch/1.3 cm pieces (300 g prepared)
  • 3 cups frozen sweetcorn kernels (420 g)
  • 3 cups water (720 ml)
  • 3/4 teaspoon fine salt (4.5 g)
  • 1/2 teaspoon ground black pepper (1 g)
  • 2 cans chickpeas (15 oz/425 g each), drained and rinsed to give 480 g total
  • 1 1/2 cups 2% milk (360 ml)

Set out

Large saucepan, Ladle, Heat-safe blender or stick blender used in a separate heat-safe jug

Allergens

Milk. Check labels and substitutions.

Make it

  1. Heat oil in the saucepan over medium heat. Cook onion for 6–7 minutes until soft, then add garlic and stir for 30 seconds.
  2. Add potatoes, corn, measured water, salt and pepper. Bring to a simmer and cook for 15–18 minutes, or until potatoes are completely tender and corn has met its package cooking instructions.
  3. Remove about 2 cups of mixture, including potato, corn and liquid, to a heat-safe jug. Blend safely until smooth, following hot-liquid appliance instructions, then return to the saucepan.
  4. Stir in chickpeas and milk. Heat gently for 5–6 minutes, stirring across the bottom, until steaming throughout without a vigorous boil. Divide among four bowls.

Use frozen kernels without creating another leftover

Measure corn straight from the frozen bag and return the rest promptly to the freezer. The remaining kernels can go into another soup or a vegetable side. A plain frozen product is more flexible across the collection than a bag already mixed with butter sauce or seasoning.

A useful detail

If using a stick blender, blend the measured removed portion in a deep heat-safe jug with the blender head submerged, rather than splashing a small shallow bowl.

Another way

  • Use 480 g drained white beans in place of chickpeas for a softer bean texture.
  • Add 1 teaspoon mild curry powder with the garlic for a different flavor using the same basic method.

Keep it well

Refrigerate chowder in shallow containers within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat to 165°F/74°C, stirring and adding water as needed. Freeze for up to 2 months; thaw in the refrigerator and stir well after reheating.