Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4 large sweetcorn cobs, kernels chopped off
- 1tablespoons olive oil
- 10grams butter
- 2 cloves garlic, peeled and minced
- 1 large onion, peeled and diced
- 1 stick celery, finely chopped
- 200grams potato, peeled and diced
- 2 3/4 cup vegetable stock, made with 1 stock cube, hot
- 3/4 cup cream
- 4teaspoons harissa paste
Nutrition per serving
1760kJ / 422Cal
1760 Kilojoules or 422 Calories
20% of daily energy intake*
Protein
7.7grams
Fat
26.8grams
Carbs
45.0grams
Sugars
14.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy and creamy sweetcorn chowder is made even more delicious with a little heat from harissa paste.
Method
Step 1 of 4
Heat the oil and butter in a large, deep pan on medium heat and cook the onions and celery for 5 minutes. Stir in the garlic and cook for 1 minute.
Step 2 of 4
Add the corn kernels and potatoes to the pan and cook for 2 minutes. Pour over the stock, bring to the boil, reduce the heat and simmer for 15 minutes.
Step 3 of 4
Remove from the heat and add 2/3 of the cream and harissa.
Step 4 of 4
Serve with a swirl of cream and harissa on top.
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