Corn chowder with garlic croûtons

Recipe uploaded by

Good Food

1 rating

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

Per serving

395 kcalories, protein 12g, carbohydrate 52g, fat 17 g, saturated fat 6g, fibre 4g, salt 1.73 g

Latest comments and suggestions

• Matt

  07 February 2008

  Matt rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RenfDelight

  14 February 2008

  RenfDelight commented on this recipe

  We were a little disappointed with the flavour and will try it again using chicken stock.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3196/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

FOR THE CROUTONS

• 2 thick slices bread , crusts removed and cubed
• 2 garlic cloves , crushed
• 2 tbsp olive oil

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 mins

Cook 30 mins

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

FOR THE CROUTONS

• 2 thick slices bread , crusts removed and cubed
• 2 garlic cloves , crushed
• 2 tbsp olive oil

Per serving

395 kcalories, protein 12g, carbohydrate 52g, fat 17 g, saturated fat 6g, fibre 4g, salt 1.73 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.