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Creamy Sweetcorn Chowder
Portions:
4
Preparation Time:
10
minutes
mins
Cooking Time:
25
minutes
minutes
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Equipment
heavy saucepan
Ingredients
▢
25
g/1oz low-fat spread
▢
25
g/1oz plain flour
▢
1
bunch
of spring onions
finely chopped
▢
1
large
potato
diced
▢
300
ml/10fl oz vegetable stock
▢
300
ml/10fl oz skimmed milk
▢
200
g/7oz canned sweetcorn kernels
drained
▢
Salt and freshly ground black pepper to taste
▢
50
g/2oz low-fat Cheddar cheese
grated
▢
Fresh parsley or chives for garnish
optional
Instructions
In a heavy saucepan, melt the low-fat spread over medium heat.
Add the finely chopped spring onions and diced potato.
Gently sweat for about 5 minutes until softened.
Sprinkle the plain flour over the onions and potatoes, stirring well to combine.
Cook for an additional 1 minute, stirring constantly.
Remove the saucepan from the heat and gradually blend in the vegetable stock, then add the skimmed milk and drained sweetcorn kernels.
Return the saucepan to the heat and bring the mixture to a boil, stirring constantly.
Reduce the heat and simmer very gently for about 15 minutes, allowing the flavors to meld together.
Season with salt and pepper to taste.
Stir in the grated low-fat Cheddar cheese until melted and well incorporated into the soup.
Ladle the creamy sweetcorn chowder into individual bowls to serve.
Garnish with fresh parsley or chives if desired.
Enjoy this comforting and flavorful chowder!
Notes / Tips / Wine Advice:
Wine advice:
A light and fruity white wine like a Pinot Grigio or Chardonnay would complement the flavors of this soup.
Nutritional Information
Calories:
200
kcal
|
Carbohydrates:
25
g
|
Protein:
8
g
|
Fat:
7
g
|
Fiber:
3
g
|
Sugar:
5
g
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Course
Appetizer
/
Soup
Cuisine
American
Diets
Vegetarian