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Spicy Corn Chowder

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  Butter 1 Ounce (25 Gram)
  Onion 1 Medium, finely chopped
  Flour 1 Tablespoon
  Chicken stock 8 Fluid Ounce (250 Milliliter)
  Milk 10 Fluid Ounce (300 Milliliter)
  Potatoes 2 Medium, parboiled for 10 minutes, drained and finely chopped
  Sweet corn kernels 1 Pound (500 Gram)
  Double cream 8 Fluid Ounce (250 Milliliter)
  Chopped pimento 2 Tablespoon
  Salt To Taste
  Pepper To Taste

Melt the butter in a saucepan.
Add the mion and fry until it is soft but not brown.
Sprinkle over the flour and cook, stirring, for 1 minute.
Remove from the heat and gradually stir in the stock and milk.
Return to the heat and bring to the boil.
Simmer, stirring, until thickened and smooth.
Stir in the potatoes, corn and salt and pepper to taste, cover and cook gently for 20 minutes.
Stir in the cream and heat through gently without boiling.
Stir in the pimiento and serve.

Recipe Summary

Difficulty Level: 
Side Dish
Lacto Ovo Vegetarian

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2576 Calories from Fat 1454

% Daily Value*

Total Fat 162 g249.4%

Saturated Fat 21.7 g108.7%

Trans Fat 0 g

Cholesterol 97.6 mg32.5%

Sodium 907.6 mg37.8%

Total Carbohydrates 241 g80.4%

Dietary Fiber 23.9 g95.7%

Sugars 46.9 g

Protein 47 g93.7%

Vitamin A 57.7% Vitamin C 182.3%

Calcium 46.4% Iron 37.2%

*Based on a 2000 Calorie diet

Spicy Corn Chowder Recipe