Corn chowder

Posted by adm On February - 3 - 2012

How to cook Corn chowder


  • 2 tsp olive oil
  • 1 small brown onion, finely shredded
  • 1L (4 cups) vegetable strain
  • 500ml (2 cups) weewee
  • 1 x 425g can creamed maize
  • 1 x 310g can corn kernels, knackered
  • 1/2 tsp sesame oil
  • 4 shallots, ends cut, thinly sliced
  • Fresh coriander sprigs, to service

How to:

  • Heat the oil in a large saucepan over medium-high passion. Add the onion and fix, stirring, for 2 minutes or until subdued.

  • Add the strain, h2o, creamed corn and corn kernels. Increase heat to highschool. Bring to the churn.

  • Reduce heat to sensitive. Stir in the sesame oil and three-quarters of the shallot. Simmer for 1 minute or until heated through.

  • Ladle chowder among serving mugs or bowls. Top with remaining shallot and coriander. Season with pepper to dish.

  • Make's tip: If you'd like to add centre, stir in a handful of shredded Woolworths Country Style Roast Chicken in tone 3.

    Hot lunch thought: Cook double the amount of this recipe and freeze the leftover soup in portions, then thawing, reheat and transport in a thermos for a hot school or work lunch.

  • Cooking time:15 min.

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