28 January, 2022
How To Make Corn Chowder
Here are some instructions on how to make corn chowder. This creamy corn chowder is a rich soup that you can use for a start to a supper or even as a warming lunch.
How To Make Corn Chowder
You Will Need:
25g butter
1 medium onion
2 level teaspoons of wholegrain mustard
330g can of sweetcorn in water
568 ml milk
50 g instant mashed potato
142 ml carton double cream
salt and ground black pepper
chopped parsly to garnish
Equipment:
- small sharp knife
- cutting board
- medium saucepan
- wooden spoon
- measuring jug
- can opener
Method:
- Peel the onion and dice it finely.
- Melt 25g of butter in a saucepan until foaming.
- Add the onion, cover and cook over medium heat for about ten minutes stiring occasionally.
- Add 2 teaspoons of mustard to the saucepan and sitr well using a woodent spoon.
- Pour the milk into the onion and mustard mixture, sitrring continuously.
- Increase the heat and bring the soup to the boil still stirring.
- Once the milk mixture has come to the boil, add the can of sweetcorn with its juice and stir thoroughly with the wooden spoon.
- Return to the boil, stirring continuously, then reduce the heat and simmer gently for about ten minutes stirring occasionally.
- Sprinkle 50 of instant mashed potato into the saucepan.
- Sitr until well blended and the choder is thickened slightly, breaking up any lumps with the back of the spoon.
- Pour in the cream and continue to cook for 2 to 3 minutes, stirring continuously, until the chowder is smooth and the mashed potato cooked.
- Add the salt and pepper to taste.
- Take care not to let the soup boil or the cream may curdle and separate.
- Serve garnished with chopped parsley.
Enjoy!
Additional information:
Per serving this creamy corn chowder has 280 calories, 6 g of protein, 23 g of carbohydrates, 19g of fat, 54mg of cholesterol and 309 mgs of sodium.
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