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Corn chowder with garlic croûtons

Warming, tasty, filling - just ideal when friends or family pop round unannounced

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 395
  • Carbohydrates 52
  • Saturated Fat 6
  • Sugar 6
  • Protein 12
  • Fat 17
  • Fibre 4
  • Salt 1.73

Nutrition per serving

  • Calories 395
  • Carbohydrates 52
  • Saturated Fat 6
  • Sugar 6
  • Protein 12
  • Fat 17
  • Fibre 4
  • Salt 1.73

Ingredients

  • 25g butter
  • 1 small onion, finely chopped
  • 1 small garlic clove, crushed
  • 1 stick celery, chopped
  • 1 small green pepper, deseeded and cubed
  • 1 large potato, cubed
  • 600ml semi-skimmed milk
  • 300ml vegetable stock
  • 300g can sweetcorn, drained and rinsed
  • few drops Tabasco sauce
  • 2 tbsp chopped fresh chives, to serve
  • 2 thick slices bread, crusts removed and cubed
  • 2 garlic cloves, crushed
  • 2 tbsp olive oil

Method

  1. Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.

  2. For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.

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