Sweetcorn chowder recipe

22 ratingsRate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 270 calories / serving
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Sweetcorn chowder HERO

Sauté the shallots in the olive oil gently for 4 minutes, making sure they don't colour. Cut the potatoes into small cubes. Add to the shallots and cook for a further 2 minutes.

Remove from the heat and add the flour, mixing well.

Cut the kernels of corn from all of the cobs and run a knife down the side of each kernel to extract the juice. Add to the pan along with the stock and bay leaf. Mix well, bring to the boil and simmer for 20 minutes.

Add the milk and ham, bring to the boil again and serve topped with chopped chives.

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  • Ingredients

  • 2 shallots, finely chopped
  • 1tbsp olive oil
  • 200g (7oz) potatoes, peeled
  • 25g (1oz) flour
  • 6 cobs sweetcorn Seasonal ingredient
  • 450ml (¾pt) ham, chicken or vegetable stock
  • 1 bay leaf
  • 200ml (7fl oz) milk
  • 175g (6oz) cooked ham, diced
  • bunch chives
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  • Calories
    270
    14%
  • Sugar
    6g
    7%
  • Fat
    9g
    13%
  • Saturates
    2.5g
    13%
  • Salt
    1.9g
    32%
  • Of Your 5 A Day
of an adult's Reference Intake daily amount.
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