Creamy corny chowder
- 09.03.2017
- 1 275
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
- 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.
- 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.
- 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.
- Ladle soup into bowls. Sprinkle with bacon and serve.