Mixed potato chowder
1 hour
Potatoes combine energy-giving complex carbohydrates with plenty of vitamin C, fibre and potassium. They're filling and, if sensibly prepared, low in fat.
Janet Mitchell
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Ingredients
Serves: 4
- 2 teaspoons vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 500g baking potatoes, peeled and thinly sliced
- 375g red potatoes, cut into 1cm chunks
- 250g sweet potatoes, peeled and cut into 1cm chunks
- 1 cup chicken stock
- 1 teaspoon fresh thyme leaves
- Salt
- 1 cup low-fat milk
- 2/3 cup frozen corn kernels
- 1/2 cup chopped parsley
Directions
Preparation:20min ›
Cook:40min ›
Ready in:1hour
- Heat the oil in a medium saucepan over moderate heat. Add the onion and garlic and cook for 7 minutes or until the onion is soft.
- Add the baking potatoes, red potatoes and sweet potatoes, stirring to coat. Add the stock, 2 cups water, the thyme and a pinch of salt, and bring to the boil. Reduce to a simmer, cover and cook for 25 minutes or until the red potatoes and sweet potatoes are tender, and the baking potatoes are soft and creamy.
- Stir in the milk and corn and simmer for 4 minutes or until the corn is heated through. Stir in the parsley just before serving.
Did you know?
Greenish skin – or sprouts – on a potato signal elevated levels of solanine, a bitter-tasting compound that is a natural component of this vegetable. It's best to discard any potatoes that have a greenish tinge or more than one or two sprouts. It would take a lot of solanine to make you ill, but it's best to avoid it. * To flavour potatoes without adding fat, toss a few garlic cloves, onion slices or fresh herbs into the cooking water.
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