Potato and Corn Chowder©
This chowder provides a warm end to a cold day with a great creamy taste.
Details
- Serves 6
- 8 Ingredients
- 20 Minutes Prep
- 15 Minutes Cook
- Medium
Nutrition per serve
- Energy 1245kJ
- Protein 10g
- Fat (total) 13g
- - Saturated Fat 2g
- Carbohydrate (total) 33g
- - Sugar 5g
- Fibre 6g
- Sodium 288mg
Ingredients
1 large onion, diced,
6 medium potatoes, scrubbed and diced
4 cups water
2 cups whole corn kernels
2 teaspoons low-sodium broth/stock powder
1 cup raw cashews
1 cup water
Chopped parsley or diced scallions/green onions
Method
- Place onion and potatoes in water and bring to a boil. Reduce heat and simmer until potatoes are cooked.
- Add corn and stock, and return to a boil. Meanwhile, blend cashews with 1 cup of water in a blender, until smooth and creamy. When soup comes to a boil, add cashew mix. Rinse blender with a little water and add this to soup
- Reduce heat to simmer for a few minutes until heated through. Garnish with parsley or scallions.
Dietitian Notes / Recipe Tips
Serve with a small whole grain bread roll.
Provider Acknowledgement
Recipe and image kindly provided by Sanitarium Health & Wellbeing Company.