Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 2 rashers middle bacon, diced
- 4 spring onions (chopped)
- 2tablespoons plain flour
- 2 cup salt-reduced chicken stock
- 3 cup milk
- 2 corn cobs, kernels removed (cobs reserved)
- 300grams sweet potato (diced)
- 1 large parsnip (diced)
- 2 zucchini (diced)
- 1/3 cup Greek-style yoghurt
Nutrition per serving
1700kJ / 405Cal
1700 Kilojoules or 405 Calories
20% of daily energy intake*
Protein
17.4grams
Fat
18.4grams
Carbs
40.2grams
Sugars
22.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This creamy, hearty corn chowder is bursting with flavour and is taken to another level with added crispy bacon, earthy parsnip and fresh zucchini.
Method
Step 1 of 5
Heat oil in a large heavy-based saucepan over medium heat. Cook bacon and onion for 5 minutes, stirring, or until bacon is crisp. Remove some for garnish.
Step 2 of 5
Add flour to pan and cook for 2 minutes. Gradually add stock, stirring to prevent any lumps, until smooth. Stir in milk. Add corn cobs, sweet potato and parsnip. Bring to the boil over high heat, stirring. Reduce to medium heat and simmer for 12 minutes, stirring occasionally to prevent sticking to base of pan.
Step 3 of 5
Add corn kernels and zucchini and simmer for a further 8 minutes or until tender.
Step 4 of 5
Remove corn cobs and discard. Use a stick blender or blender to partially purée mixture. Season to taste.
Step 5 of 5
To serve, drizzle over yoghurt, and top with cracked black pepper and reserved bacon mixture.
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