Quorn and corn chowder recipe

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  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 300 calories / serving
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Heat 1tbsp of the oil in a large pan and add the onion, potato and diced pepper. Cook stirring for 5 minutes then pour the stock over and bring to the boil. Cook for 5 minutes. Add the peas and corn, stir well and simmer for a further 5 minutesMeanwhile cut the bacon style slices into thin strips. Heat the remaining oil in a nonstick frying pan and fry the quorn for 5 minutes until crispy.

Add to the pan with the milk, heat through but don’t allow to boil then season and stir in the parsley. Serve hot.

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  • Ingredients

  • 2tbsp sunflower oil
  • 1 large onion, peeled and finely chopped
  • 1 red pepper, deseeded and sliced very thinly
  • 450g potatoes, peeled and diced into 1cm cubes
  • 1lt vegetable stock
  • 100g frozen peas
  • 100g frozen sweetcorn
  • 150g Quorn smoky bacon style slices
  • 300ml full fat milk
  • 2tbsp chopped fresh parsley
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  • Energy 1254kj 300kcal 15%
  • Fat 12g 17%
  • Saturates 3g 15%
  • Sugars 12g 13%
  • Salt 1.8g 30%

of the reference intake
Carbohydrate 37.8g Protein 13.2g Fibre 8.7g


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