Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1teaspoons olive oil
- 1 medium yellow onion, diced small
- 2 cloves garlic, peeled, minced
- 2 large potatoes, peeled, diced small
- 1tablespoons thyme, fresh, chopped
- 100grams frozen sweet corn kernels
- 800grams tinned cannellini beans, drained, rinsed
- 500milliliter chicken stock
- 150milliliter heavy cream
Nutrition per serving
2150kJ / 515Cal
2150 Kilojoules or 515 Calories
25% of daily energy intake*
Protein
18.5grams
Fat
20.2grams
Carbs
54.8grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Cannellini beans and corn in a creamy broth, the perfect chowder for cooler weather.
Method
Step 1 of 3
Place a large pot onto the stovetop setting it to medium-high heat for 1 minute. Add the oil and stir in the onions cooking for 1 minute.
Step 2 of 3
Add in the garlic for 30 seconds. Add the potatoes, thyme, corn, beans and chicken stock to the pot. Let simmer for 15 minutes.
Step 3 of 3
Add in the cream, cooking for 5 more minutes, season and ladle into bowls.
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