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Sweet Corn Chowder Recipe
|Corn cobs/450 gram canned sweetcorn kernels||4|
|Butter/Margarine||1⁄2 Ounce (15 Grams)|
|Celery/Cabbage||9 Ounce, chopped (250 Grams)|
|Potatoes||3 , chopped|
|Soya milk||18 Fluid Ounce (500 Milliliter)|
Serving size: Complete recipe
Calories 2135 Calories from Fat 276
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 10.2 g50.8%
Trans Fat 0 g
Cholesterol 30.5 mg
Sodium 2523.2 mg105.1%
Total Carbohydrates 451 g150.3%
Dietary Fiber 56 g224%
Sugars 78.6 g
Protein 73 g146.1%
Vitamin A 92.4% Vitamin C 362.4%
Calcium 36.2% Iron 95.8%
*Based on a 2000 Calorie diet
Heat the butter or margarine in a large pan and saute the celery or cabbage over a medium heat for 5 minutes.
Add the potatoes and fresh or canned sweetcorn kernels and cover with water.
(You can add the cobs to the liquid while cooking to improve the flavour of the stock.) Half cover the pan and simmer until the com is tender.
Transfer the soup to a food processor or blender, discarding the cobs if they have been added for flavouring, and blend to a coarse puree (the sweetcorn kernel skins will not blend to a smooth puree).
Return the soup to the pan and add the soya milk and salt and pepper to taste.
Reheat and serve at once.