Corn and Tomato Chowder
Serves
4
Total Time
30mins
Calories
219
Corn & Tomato Chowder has been one of my favorites since I tried it in Fire Restaurant in Dublin. The trick (which I learned after attempting to recreate the recipe and making a miserable batch) is to deseed th...
- Tomato2deseeded, cubed
- Scallion3sliced
- Potato1peeled, cubed
- Celery stalk1sliced
- Vegetable stock600 ml
- Corn kernels300 g
- Double cream50 ml
- Black pepperas needed
- Fresh chivesas needed
- Dried thyme½ teaspoon
- Olive oil1 tablespoon
Ingredients
- 1. In a clean large saucepan heat olive oil over medium heat
- 2. Add potato, celery stalk and dried thyme and cook until softened while stirring occasionally - approx 6 min
- 3. Mix in vegetable stock, corn kernels, tomato and scallion and bring to boil
- 4. Simmer for 10 min
- 5. Add double cream, pepper and sprinkle with chives
- 6. Serve
Method
Make this recipe in the Fresco Recipes App
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