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Servings 4
Calories 606 kcal
Prep Time15 mins
Cook Time30 mins
Total Time45 mins

Ingredients
 

  • 100 vegetable oil
  • 2 fresh sweetcorn husks , if possible removed from the husk or 1 x 400g can sweetcorn drained
  • 1 small cauliflower, in small florets
  • 2 small onions, finely chopped
  • 2 garlic cloves, crushed
  • 3 small potatoes, about 400g, peeled cut into 2cm pieces
  • 600 ml boiling water, roughly
  • 10 g vegetable stock cube
  • 150 ml milk
  • 55 g plain flour
  • 50 g salted butter, very soft
  • salt and freshly ground black pepper

Instructions
 

  • Heat the vegetable oil in a large saucepan, add the sweetcorn and brown nicely, then onions and cauliflower and cook gently for about 5 minutes, so it all takes a little colour.
  • Add the potatoes and season well with salt and pepper.
  • Add the water, stock cube and milk.
  • Bring back to a gentle simmer until potatoes are tender, stirring occasionally.
  • Mix the soft flour and butter really well.
  • Carefully stir into the simmering chowder and cook for 5 minutes until thickened.
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Nutrition Facts
Chunky Potato Cauliflower Sweetcorn Chowder
Amount per Serving
Calories
606
% Daily Value*
Fat
 
38
g
58
%
Saturated Fat
 
27
g
169
%
Trans Fat
 
1
g
Cholesterol
 
29
mg
10
%
Sodium
 
569
mg
25
%
Potassium
 
1084
mg
31
%
Carbohydrates
 
63
g
21
%
Fiber
 
8
g
33
%
Sugar
 
10
g
11
%
Protein
 
11
g
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Soup, Vegetables
Cuisine Autumn, ITV This Morning, Winter
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