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Friday, April 24, 2015

Zucchini Corn Chowder

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 500 g desiree potatoes, diced
  • 1 onion, chopped
  • 2 stalks celery, finely chopped
  • 4 cups chicken stock
  • 1 cup corn kernel (either fresh or frozen)
  • 4 zucchini, chopped
  • 1 cup grated cheddar cheese, tasty (125g)
  • 1 1/2 cups roughly chopped rocket (70g)
  • 1 cup milk
  • 4 slices prosciutto, chopped to serve

Recipe

  • 1 place the potato, onion, celery and stock in a large pan and bring to the boil.
  • 2 simmer covered for 20 minutes or until the veges are tender.
  • 3 leave to cool slightly.
  • 4 process the vegetables in a food processor until smooth.
  • 5 return to a clean pan and bring gently to the boil.
  • 6 reduce the heat, add corn and zucchini and cook until the zucchini is tender but still firm.
  • 7 stir in the cheddar, rocket leaves and milk.
  • 8 reheat gently while stirring, but do not allow the soup to boil.
  • 9 adjust the consistency of the soup with extra stock if necessary.
  • 10 season to taste with salt and freshly ground pepper and serve topped with the chopped prosciutto.

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