Sweetcorn chowder recipe
A classic American chowder is the perfect accompaniment to winter evenings and this dish with fresh sweetcorn and tasty chunks of ham is cheap and cheerful: Filling potato and sweet shallots are softened then simmered in stock with the corn before creamy milk and ham are stirred in at the end.
See method- Serves 4
- 10 mins to prepare and 30 mins to cook
- 285 calories / serving
Ingredients
- 2 shallots, finely chopped
- 1 tbsp olive oil
- 200g potatoes, peeled
- 25g flour
- 6 cobs sweetcorn
- 1 x chicken or vegetable stock cube, made up to 450ml
- 1 bay leaf
- 200ml milk
- 175g cooked ham, diced
- bunch chives
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Shop ingredientsEach serving contains
- Energy
- 1205kJ 285.0kcal
- Fat
- 8g
- Saturates
- 2g
- Salt
- 2.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 39.4gProtein 16.4gFibre 7.9g
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- Sauté the shallots in the olive oil gently for 4 minutes, making sure they don't colour. Cut the potatoes into small cubes. Add to the shallots and cook for a further 2 minutes.
- Remove from the heat and add the flour, mixing well.
- Cut the kernels of corn from all of the cobs and run a knife down the side of each kernel to extract the juice. Add to the pan along with the stock and bay leaf. Mix well, bring to the boil and simmer for 20 minutes.
- Add the milk and ham, bring to the boil again and serve topped with chopped chives.
- See more Soup recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
