Corn chowder with garlic croûtons

Corn chowder with garlic croûtons

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
395
protein
12g
carbs
52g
fat
17g
saturates
6g
fibre
4g
sugar
6g
salt
1.73g

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

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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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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Comments

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raymondo's picture

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

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