Sausage and Sweetcorn Chowder Recipe
Ingredients
| Oil | 2 Teaspoon | |
| Chipolata | 100 Gram | |
| Onion | 1 Small, chopped | |
| Potato | 1 Small, peeled | |
| 1/2 x 198 g(7 oz) can sweetcorn | ||
| 1 x 227 g (8 oz) can tomatoes, chopped and juice reserved | ||
| Chicken stock | 85 Milliliter | |
| Dried basil | 1/2 Teaspoon | |
| Salt | To Taste | |
| black pepper | 1 | |
Directions
MAKING
1) In a pan, shallow fry the sausages in oil until brown; remove and keep aside.
2) Into the pan, saute the onion to soften, add the potato, sweetcorn, tomatoes and juice, stock, basil, salt and pepper; allow to the boil and simmer for about 20 min.
3) Cut the sausages into slices and add back into the pan; simmer again to heat the sausages.
SERVING
4) Serve immediately on a nice plate.
1) In a pan, shallow fry the sausages in oil until brown; remove and keep aside.
2) Into the pan, saute the onion to soften, add the potato, sweetcorn, tomatoes and juice, stock, basil, salt and pepper; allow to the boil and simmer for about 20 min.
3) Cut the sausages into slices and add back into the pan; simmer again to heat the sausages.
SERVING
4) Serve immediately on a nice plate.
Chef
