Sweet corn chowder

    55 minutes

    Corn is high in folate, the vegetables add vitamin C, and the milk adds calcium to this nutritious soup.

    Be the first to make this!

    Serves: 8 

    • 2 rashers lean bacon, coarsely chopped
    • 2 large onions, diced
    • 2 large carrots, diced
    • 2 stalks celery, diced
    • 350 g potatoes, peeled and diced
    • 6 cups (1.5 litres) salt-reduced chicken stock
    • 2 cups (300 g) fresh or frozen corn kernels
    • 2 cups (500 ml) low-fat milk
    • 1⁄8 teaspoon pepper
    • cayenne pepper

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. In large saucepan over moderate heat, cook bacon until browned, about 4 minutes. Drain bacon with slotted spoon and reserve for garnish.
    2. Add onions, carrots and celery to saucepan and sauté for 5 minutes or until softened.
    3. Stir in potatoes with stock and bring to boil. Simmer soup, partially covered, stirring occasionally, for about 10 minutes or until vegetables are tender.
    4. Add corn kernels and return soup to boil. Simmer, uncovered, about 5 minutes longer.
    5. Remove from heat and, using a ladle or slotted spoon, transfer about 2 1⁄2 cups vegetables to food processor. Purée until smooth.
    6. Add purée and milk to saucepan and simmer about 3 minutes. Season with pepper and pinch of cayenne. Serve garnished with bacon.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)