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Creamy corny chowder

  • 0:35 Cook
  • 4 Servings


  • 30g reduced-fat margarine spread
  • 1 medium brown onion, chopped
  • 2 tablespoons plain flour
  • 1 celery stalk, chopped
  • 2 potatoes, peeled, cut into 1cm pieces
  • 310g can creamed corn
  • 1 cup Massel salt reduced chicken style liquid stock
  • 1/2 cup milk
  • 1 teaspoon olive oil
  • 2 rindless shortcut bacon rashers, trimmed, chopped


  • 1
    Melt margarine in a large saucepan over medium heat. Add onion. Cook for 3 to 4 minutes or until onion has softened. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add celery and potato.
  • 2
    Combine corn, stock and milk in a large jug. Slowly add corn mixture to pan, stirring constantly to prevent lumps forming. Bring to the boil, stirring occasionally. Reduce heat to medium-low. Simmer, uncovered, for 15 to 20 minutes or until thickened and potato is tender. Season with pepper.
  • 3
    Meanwhile, heat oil in a frying pan over medium-high heat. Add bacon. Cook, stirring, for 4 to 5 minutes or until crisp. Transfer to a plate lined with paper towel.
  • 4
    Ladle soup into bowls. Sprinkle with bacon and serve.

Source: taste.com.au


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