Creamy Mushroom and Sweetcorn Chowder
Equipment
- heavy saucepan
Ingredients
- 25 g low-fat spread
- 25 g plain flour
- 100 g button mushrooms sliced
- 1 onion finely chopped
- 300 ml vegetable stock
- 300 ml skimmed milk
- 350 g canned sweetcorn kernels drained
- Salt and freshly ground black pepper
- 4 teaspoons low-fat single cream to garnish
Instructions
- In a heavy saucepan, heat the low-fat spread.
- Add sliced mushrooms and finely chopped onion.
- Cook, stirring constantly with a wooden spoon, for 3 minutes.
- Add flour to the pan and cook, stirring, for 1 minute.
- Remove from heat.
- Gradually blend in the vegetable stock, then the milk, sweetcorn.
- Return to the heat, bring to a boil, reduce the heat, and simmer the soup gently for 10 minutes, stirring occasionally.
- Season the soup with salt and pepper.
- Ladle the soup into warm bowls and garnish each serving with a swirl of low-fat single cream.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this creamy mushroom and sweetcorn chowder with a light and fruity Pinot Grigio. The crisp acidity and subtle fruit flavors will complement the earthy notes of the mushrooms and the sweetness of the corn.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 5 g | Fiber: 4 g | Sugar: 8 g