Creamy Corn, Carrot & Mango Chowder

Chef Paul Flynn cooks up this delightful dish using ingredients from Lidl.


  • 2 tins of Freshona sweetcorn (300g)
  • 1 red onion (140g), peeled and finely diced
  • 2 carrots (250g), peeled and finely diced (same size as the sweetcorn)
  • 1 large knob of Dairy Manor butter (30g)
  • 1 tblsp Belbake flour
  • 300ml water
  • 1 Cusina vegetable stock cube crumbled
  • 0.50 a tub of Morning Fresh whipping cream (125mls)
  • 1 tblsp heaped Kanpur Garden mango chutney


  1. Sweat the onion and carrot slowly in the butter for at least 10 minutes.
  2. Add the flour and cook gently for a further 2 minutes followed by the water - a little at a time.
  3. Add the stock cube followed by the corn and cream.
  4. Simmer for 5 minutes then add the chutney and season to taste.
  5. Blend together and serve with a few chopped chives on top to garnish.
  6. Chef’s Tip: The addition of Crabmeat into this at the end would be sensational!


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