When you want a tasty meal in a flash, whip up this corn chowder. All you need is one pot – so not only is this dinner fast, but the washing up is done even quicker!
Ingredients
- 2 teaspoons olive oil
- 1 small brown onion, finely chopped
- 1L (4 cups) Massel vegetable liquid stock
- 1 x 425g can creamed corn
- 1 x 310g can corn kernels, drained
- 1/2 teaspoon sesame oil
- 4 shallots, ends trimmed, thinly sliced
- Fresh coriander sprigs, to serve
Method
- Step 1Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft.
- Step 2Add the stock, creamed corn and corn kernels. Increase heat to high. Bring to the boil.
- Step 3Reduce heat to medium. Stir in the sesame oil and three-quarters of the shallot. Simmer for 1 minute or until heated through.
- Step 4Ladle chowder among serving mugs or bowls. Top with remaining shallot and coriander. Season with pepper to serve.
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
830 kj
Energy
5g
Fat Total
1g
Saturated Fat
5g
Fibre
6g
Protein
1421.92mg
Sodium
9g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you’d like to add meat, stir in a handful of shredded Woolworths Country Style Roast Chicken in step 3.
Hot lunch idea: Cook double the amount of this recipe and freeze the leftover soup in portions, then thaw, reheat and transport in a thermos for a hot school or work lunch.
- Author: Emma Braz
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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