Enjoy the rich, sweet flavours in this delicous chowder. 


  • 1/2 tub Chris’ heritage vintage cheddar and caramelised onion dip

  • 1 onion, diced

  • 1 large sweet potato, cut into 1-2cm cubes

  • 2 tbsp olive oil

  • 420g can corn kernels, drained

  • 1 cube chicken or vegetable stock

  • 1/2 cup grated cheddar or parmesan cheese

  • 1 1/2 cups water

  • 1/2 cup milk

  • Sour cream and fresh parsley, to serve


  • 1.

    Line a baking tray with baking paper and toss half of the potato cubes in 1 tbsp of olive oil. Bake at 180C for 25-30 minutes or until it begins to go golden. Toss, and sprinkle cheese on top. Bake a further 10-15 minutes or until the potato is cooked through and the cheese is melted and starting to crisp. Set aside.

  • 2.

    On a medium saucepan, fry the onion until translucent in the remaining olive oil.

  • 3.

    Add the remaining sweet potato and corn. Cook for 2-3 minutes.

  • 4.

    Add the Chris’ dip and toss to coat.

  • 5.

    Crumble in the stock cube, then add the milk and water. Put on a lid and bring to the boil.

  • 6.

    Turn down to a simmer and allow to cook for 20-25 minutes, or until the potato is tender.

  • 7.

    Serve immediately in large bowls, adding the cheesy roast potatoes to the middle, a dollop of sour cream and some fresh parsley. Serve with crusty bread on the side. 


Exclusive recipe from Chris' Foods. 

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