Aisling Larkin Six O Clock Show corn chowder nduja crumb
Creamy corn chowder is so wholesome, nourishing and full of flavour. It has the perfect balance of creamy savouriness with a subtle hint of sweetness and a kick of spice at the end. This is one of the most delightful suppers, perfect for this winter season.
Aisling Larkin Six O Clock Show corn chowder nduja crumb

Creamy Corn Chowder with Njuda Crumb

Creamy, nourishing and perfectly balanced this chowder is the epitome of modern family food.
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modern family food
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4



  • 1 onion
  • 1 tbsp oil
  • 1 tbsp butter
  • 450 g corn
  • 500 mls chicken stock
  • 300 mls cream
  • 200 mls milk
  • 2 medium medium potatoes
  • 50 g vintage cheddar cheese
  • ½ tsp turmeric
  • ½ tsp salt and pepper


  • 100 g breadcrumbs
  • 1 tbsp oil
  • 1 tbsp butter
  • 50 g njuda
  • 2 tbsp fresh parsley



  • Mise en Place : Dice the onion. Remove the corn from the cob. Peel and dice the potatoes. Grate the cheese.
  • Boil the kettle and make up the stock.
  • Heat the oil and butter in a saucepan. Sauté the onion over a low to medium heat for 10-15 minutes. After 8 minutes add the turmeric and potatoes.
  • After 10-15 minutes add the corn. Cook for 5 more minutes. Add the stock and allow to simmer for 15 minutes.
  • Blitz for 5 minutes. Season. Pass through a sieve to get a fine soup, stir in the milk and cheese.
  • To make the crumb melt the butter and oil.
  • Dice the njuda into small pieces. Chop the parsley. Add the breadcrumbs in to the butter & oil and continue to toss until golden brown.
  • Add in the njuda, fresh parsley and cook for a coulpe minutes.
  • To serve pour the soup in to warm bowls and garnish with the njuda crumb.