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 | Corn Chowder |
Vibrant in flavour and colour, the chowder is a tasty light meal served with crusty bread. If you'd like it even more substantial, after it has been pureed add half a cup of cooked rice (see our Perfect Rice recipe)
Serves 4 as a first course.
Serves 2 as a main dish.
Preparation time 8 minutes. Cooking time 16 minutes.
We used the Microsafe® jug.
1 red capsicum, diced into small piieces
1 small onion, finely chopped
1 large potato, peeled and very finely chopped
30 grams butter
1 clove garlic, finely chopped
1 can (approx 400 grams) corn kernels, drained
1½ cups chicken or vegetable stock
salt and pepper to taste
1 cup milk
| Put capsicum, onion, potato and butter into jug and microwave on high for 4 minutes. Remove and stir. Add garlic, corn and stock. Microwave on high for 12 minutes or until potato is tender. Puree in a food processor or use a hand-held blender. Add milk and stir well. Microwave again for about 1 minute or until piping hot. Serve immediately.
The chowder keeps well in the refrigerator for up to three days. If storing, refrigerate after the puree stage. At mealtime, reheat in microwave for 1 minute. Add milk and stir well. Microwave again for about 1 minute or until piping hot and serve.
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