Sweetcorn and potato chowder (slimming world friendly)

This recipe is from Nigellas 'Nigella Express' book but thought it could be made slimming world friendly. I changed it very slightly and added a few more things to make it even more filling , Its been lovely to eat this during the recent horrible cold icy weather. Its a really easy to make soup but you do need a food processor to blitz the sweetcorn at the beginnning.

Sweetcorn and potato chowder

1 large bag frozen sweetcorn (defrosted.. I used Icelands 900g bag)
3 spring onions (trimmed and halved)
1 clove garlic (crushed - I use frozen crushed garlic)
8oz potatoes (peeled and cut into smallish cubes)
mugful of frozen peas
3 pints vegetable or chicken stock
6oz lean ham (chopped)


Drain the sweetcorn and place into a food processor with the garlic and spring onions. (You will probably need to do this in 2 batches  )

Place the sweetcorn mush in a large saucepan and add the stock and bring to the boil then add the potatoes, peas and ham and simply simmer for about 15 - 20 minutes.

I like to put loads of freshly ground black pepper on top when I serve it too. 

Syn free on extra easy and of course to make it vegetarian friendly leave out the ham and use vegetable stock.

Enjoy! xx


Comments

  1. Have you done it without blitzing the sweetcorn ?

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    Replies
    1. No I havent but I dont see why you couldnt

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