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Vegetable and Corn Chowder

Ingredients Required:

1kg Italian New Potatoes (s)

kg

£1.54

1kg Loose Broccoli(s)

kg

£2.66

1 Red Pepper(s)

item(s)

£1.00

1 Coriander (Bunch)(s)

item(s)

£1.35

1kg Red Onions.(s)

kg

£1.54

1 Baby Corn(s)

item(s)

£0.69

Black Pepper
Cheddar Cheese (grated)
Salt (to taste)
Vegetable Stock

This is a really filling soup, which should be served before a light main course.  It is easy to prepare and filled with flavour.

Ingredients:

1 tbsp vegetable oil

1 red onion, diced

1 red (bell) pepper, seeded and diced

3 garlic cloves, crushed

1 large potato, diced

2 tbsp plain (all-purpose) flour

600ml/1 pint 2 1/2 cups milk

300ml 1/2 pint 1 1/4 cups vegetable stock

50g/ 1 3/4 oz broccoli florets

300g 10 1/2 oz 3 cups canned sweetcorn(corn), drained

75g/ 2 3/4 oz/ 3/4 cup cheddar cheese, grated salt and pepper

1 tbsp chopped coriander (cilantro) to garnish

DIRECTIONS:

  1. Heat an oil in a large saucepan. Add the onion, (bell) pepper garlic and potato and saute over a low heat, stirring frequently for 2-3 mins.
  2. Stir in the flour and cook, stirring for 30 secconds. Gradually stir in the milk and stock.
  3. Add the broccoli and sweetcorn (corn). Bring it to the boil, stirring constantly, then reduce the heat until the vegetables are tender.
  4. Stir in50g13/4oz 1/2 cup of the cheese until it melts.
  5. Season and spoon the chowder into a warm soup tureen. Garnish with the remaining cheese and the coriander (cilantro) then serve.