Recipes
Sweetcorn chowder with gammon
Serve this substantial soup for a simple supper or satisfying lunch
Serve this substantial soup for a simple supper or satisfying lunch
(10 votes)
Cook: 45 Mins
Serves: 4
Price: £1.03 per serving
Nutritional Information
Each 391g serving contains
Energy
1607kj
384kcal
1607kj
384kcal
19%
Fat
17g
17g
Med
25%
25%
Saturates
5.6g
5.6g
Med
28%
28%
Sugars
9g
9g
Med
10%
10%
Salt
2.4g
2.4g
High
40%
40%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
411kj/98kcal
Typical energy values per 100g:
411kj/98kcal
Ingredients
230g pack Asda Extra Special Unsmoked Wiltshire Cure Gammon Steaks
2 tbsp sunflower oil, plus 1 tsp for frying
1 medium onion, finely chopped
300g potatoes (peeled weight), cut into 1cm pieces
300ml chicken stock, made with 1 stock cube
450ml whole milk
300g frozen sweetcorn
1 level tbsp cornflour, mixed with 2 tbsp cold water
1/2 35g pack flat-leaf parsley
Crusty bread, to serve
Method
1
Trim any excess fat off the gammon and discard. Cut into 0.5cm pieces. Heat 1 tsp oil in a large saucepan and fry the gammon until just cooked. Remove with a slotted spoon and set aside.
2
Heat the rest of the oil in the pan and cook the onion for 3-4 minutes until soft and golden, stirring often. Add the potatoes and cook for 2-3 minutes, stirring.
3
Add the chicken stock to the pan, bring to a simmer and cook, covered, for 5 minutes. Add the milk, bring back to a simmer and cook, uncovered, for another 4-5 minutes until the potatoes are tender.
4
Stir in the sweetcorn and gammon, bring back to the boil and simmer very gently for another 5 minutes. Season with black pepper.
5
Stir in the cornflour mixture and simmer for 2 minutes. Discard the stalks from the parsley and chop the leaves. Stir half into the soup. Serve with bread, sprinkled with the rest of the parsley.