Creamy Corn Chowder Recipe



Creamy Corn Chowder Recipes

Ingredients :

1.5 liters basic chicken stock or 2 chicken stock cubes dissolved in 1.5 liters

3 large potatoes, chopped

1 onion, chopped

1 stick of celery, chopped

1 medium red pepper, seeded and chopped

375g sweet corn kernels

30g wholemeal flour

500ml skimmed milk

1 tbsp chopped parsley

finely chopped parsley, garnish

Method :
  1. In a large saucepan, place the stock, potatoes, onion, celery, red pepper and sweet corn.
  2. Bring to the boil.
  3. Reduce heat and simmer for 30 minutes.
  4. Leave to cool.
  5. Puree mixture in a blender or food processor, or press through a wire sieve.
  6. Clean the saucepan and return the purée to it.
  7. In a bowl, blend the flour and milk to a thin, smooth paste.
  8. Add to the soup.
  9. Reheat soup, stirring constantly, until thickened.
  10. Simmer for 2 minutes.
  11. Serve the soup with triangles of dry toast or crusty wholemeal bread.

Tip - An easy, high carbohydrate soup can be made by puréeing cooked pumpkin, cauliflower and leeks together with stock and adding 185g cooked brown rice.

Serves 4 - 6

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