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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