My three children love this chowder soup recipe. Its great to include this in a flask in your child’s lunchbox when the weather gets cold. For a vegetarian chowder soup recipe; leave out the shredded chicken and use vegetable stock. Sweetcorn is a wholegrain as well as a vegetable and research shows that regularly consuming wholegrain foods reduces the risk of heart disease and certain cancers by 30%.

Chowder Soup Recipe Ingredients

15g / 1 tbsp butter
1 large shallot (55g / 2oz),
finely chopped
1 medium potato
(eg Desiree, c200g / 7oz), peeled and diced into
1cm cubes
2 x 198g cans Green Giant® sweet corn, drained
650ml of chicken stock
(vegetarians can use
vegetable stock)
6 tbsp double cream
50g / 2oz shredded,
cooked chicken
1 tbsp chopped parsley (optional), to serve

Method:

Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.

Add the potato, Green Giant® sweet corn and stock, bring up to a simmer and cook until the potato is soft.

Blend half of this mixture until smooth, then return to the pan and stir in the double cream. Season to taste.

Stir in the shredded chicken. Serve with a little chopped parsley (optional).

Information

Serves 4
Cooking Time 20 mins