Creamy corny chowder

Recipes / Soups

Bowl the kids over by whipping up this warm corn chowder soup.

Recipe «Creamy corny chowder» presented in category Recipes / Soups, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 30g reduced-fat margarine spread, 1 medium brown onion, chopped, 2 tbsp plain flour, 1 celery stalk, chopped, 2 potatoes, peeled, cut into 1cm pieces , 310g can creamed corn, 1 cup Massel salt reduced chicken style liquid stock, 1/2 cup milk , 1 tsp olive oil, 2 rindless shortcut bacon rashers, trimmed, chopped.

Ingredients:

  • 30g reduced-fat margarine spread 
  • 1 medium brown onion, chopped 
  • 2 tbsp plain flour 
  • 1 celery stalk, chopped 
  • 2 potatoes, peeled, cut into 1cm pieces 
  • 310g can creamed corn 
  • 1 cup Massel salt reduced chicken style liquid stock 
  • 1/2 cup milk 
  • 1 tsp olive oil 
  • 2 rindless shortcut bacon rashers, trimmed, chopped 

Instructions

  1. Melt margarine in a large saucepan over medium heat. Add onion. Cook for 3 to 4 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add celery and potato.
  2. Combine corn, stock and milk in a large jug. Slowly add corn mixture to pan, stirring constantly to prevent lumps forming. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until thickened and potato is tender. Season with pepper.
  3. Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
  4. Ladle soup into bowls. Sprinkle with bacon and serve.