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Sweetcorn chowder recipe

22 ratings Rate
  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 285 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. 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 shallots, finely chopped
  • 1tbsp olive oil
  • 200g (7oz) potatoes, peeled
  • 25g (1oz) flour
  • 6 cobs sweetcorn
  • 450ml (¾pt) ham, chicken or vegetable stock
  • 1 bay leaf
  • 200ml (7fl oz) milk
  • 175g (6oz) cooked ham, diced
  • bunch chives
  • Energy 1205kj 285kcal 14%
  • Fat 8g 11%
  • Saturates 2g 10%
  • Sugars 7g 7%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 39.4g Protein 16.4g Fibre 7.9g

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