21:42
Ers
Cooking Time
15 minutes
Ingredients (serves 4)
2 tsp olive oil
1 small brown onion, finely chopped
1L (4 cups) vegetable stock
500ml (2 cups) water
1 x 425g can creamed corn
1 x 310g can corn kernels, drained
1/2 tsp sesame oil
4 shallots, ends trimmed, thinly sliced
Fresh coriander sprigs, to serve
Method
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring, for 2 minutes or until soft.
Add the stock, water, creamed corn and corn kernels. Increase heat to high. Bring to the boil.
Reduce heat to medium. Stir in the sesame oil and three-quarters of the shallot. Simmer for 1 minute or until heated through.
Ladle chowder among serving mugs or bowls. Top with remaining shallot and coriander. Season with pepper to serve.
Notes
Cook's tip: If you'd like to add meat, stir in a handful of shredded Woolworths Country Style Roast Chicken in step 3.
Hot lunch idea: Cook double the amount of this recipe and freeze the leftover soup in portions, then thaw, reheat and transport in a thermos for a hot school or work lunch.
source: taste.com.au
I made corn chowder last weekend. It didn't turned out well based on the recipe. The only difference is the brand of corn maybe but it was just too watery that we have to have to put corn flour to thicken it. Lesson learned, buy the ingredients more than what was indicated in the recipe (even if maybe the shops will overuse the barcode scanner). It might be needed all of a sudden.
Mcj, said it taste "okay" so it made me feel a bit good about it.
*****
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