Easy Microwave Sweetcorn Chowder – A Cosy Winter Soup

Wasn’t it icy last night in Auckland? We had the heater on full and the blankets pulled up tight. But what a turnaround today — the sun’s come out, the sky is clear, and it’s turned into one of those classic crisp winter days. Fresh, bright, and beautiful.

Even so, it’s definitely still soup weather. I always like to keep dinner simple if it’s my turn to cook, and today I went back to an old favourite: sweetcorn chowder. It’s one of those recipes that feels warm and comfy, and better yet, it’s made in the microwave — easy as.

I absolutely love sweetcorn. I know it’s not everyone’s favourite, (Nisha is not a fan) but if you do enjoy it, this chowder is a good hearty hit. It’s creamy, satisfying, and made from everyday pantry ingredients. I’ve shared the recipe below — originally by Alison Holst from her 1985 Microwave Cookbook, which I still pull off the shelf from time to time.

My Spin on It

I make this in a glass casserole dish — the kind that goes straight from prep to microwave without fuss. It’s one of those “pop it in and forget” recipes, which suits me just fine. I give it a stir halfway through, then reheat just before serving if needed. A handful of fresh parsley from the garden (or a bit of basil if that’s what’s growing) can be added at the end. You could also add a swirl of cream or a sprinkle of grated cheese if you want to dress it up a little. But mostly, it’s pretty good as is — warm, filling, and no effort.

I don’t always add celery — sometimes I find it can overwhelm the flavour, especially if the stalks are strong. So I just use two carrots instead of one. I don’t go heavy on flavourings either. You could add chilli flakes if you like, but I just use loads of black pepper.

Whether you’re braving the cold or soaking up the sunshine, this one’s a winner for a cosy dinner. A handy one to remember when you want something hot and satisfying but don’t feel like fussing around the stove.

Thanks for reading — ♡ Janet

Recipe Card

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Sweetcorn Chowder

• Servings: 4
• Prep Time: 10 mins
• Cook Time: 20 mins
• Difficulty: easy
• Rating: ★★★★★
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A creamy, comforting corn chowder made in the microwave — no fuss, just simple veg and pantry staples.

Tip: Make it your own by adding a splash of cream, a few frozen peas, or chopped cooked bacon at the end.

Microwave Recipe: No stove needed — all done in one dish.

Recipe Credit: Alison Holst, Kiwi chef — from her *Microwave Cookbook* (1985).

Ingredients

• 2 Tbsp butter
• 1 large onion, chopped
• 2 stalks celery, sliced
• 1 medium carrot, grated
• 1 Tbsp flour
• 1 can (450g) creamed corn
• 2 cups boiling water
• Chopped parsley
• Fresh herbs (optional)
• Salt and pepper
• A little sugar (optional)

Directions

1. Prep the Base: In a large microwave-safe bowl or casserole dish, add butter, onion, celery, and carrot.
2. Microwave: Cover and cook on High (100% power) for 8 minutes, stirring after 2 minutes.
3. Thicken: Stir in the flour until well blended.
4. Add Liquids: Pour in creamed corn and boiling water. Stir well.
5. Microwave Again: Cook uncovered on High for 8–10 minutes, until hot and bubbling.
6. Season: Taste and adjust with salt, pepper, herbs, and a little sugar if needed.
7. Garnish: Sprinkle chopped parsley over the top and serve warm.

Nutrition

Per serve: approx. 160 calories; 6g fat; 24g carbohydrates; 3g protein; low in sugar.

Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet