Corn chowder
Serves:
4
Time to make:
20 mins
Total cost:
$7.44 / $1.86 per serve
(at time of publication)
(at time of publication)
Health information:
High calcium
High fibre
Low fat
Low kilojoule
Instructions
Instructions and steps:
Step 1 Heat oil in a non-stick saucepan; add bacon, onion and celery and cook for a few minutes over medium heat. Add potato and stock, cover and simmer for 8-10 minutes or until vegetables are cooked.
Step 2 Whisk evaporated milk and flour together and stir into soup mixture. Simmer for a few minutes until slightly thickened, then add corn and heat through. Season to taste and serve with thyme sprigs.
HFG Tip
Add leftover cooked chicken to this chowder for a tasty chicken and corn soup.
Rating:
(1 vote)
Recipe Credits
About this Recipe
Photography:
Melanie Jenkins
First Published:
July 2008
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Full ingredient list:
- 1 teaspoon sunflower or canola oil
- 100g lean bacon, fat removed and diced
- 1 medium onion, chopped
- 1 stick celery, finely sliced
- 1 medium potato, scrubbed and chopped into small dice
- 2 1/2 cups chicken or vegetable stock
- 400g can light evaporated milk
- 1 tablespoon flour
- 400g can creamed corn
- salt and pepper to taste
- thyme sprigs
Nutritional information (per serve)
Energy:
1220kJ
Calories:
292cal
Protein:
20g
Fat:
6g
- saturated:
2g
Carbohydrates:
40g
- sugars:
21g
Dietary Fibre:
8g
Sodium:
870mg
Calcium:
320mg
Iron:
2.5mg
Nutrition information is given per serve
*NS: not specified
