Recipes
Peach-and-Raspberry-Eton-Mess

Corn chowder

Corn chowder

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Ingredients
  • 4 rashers short-cut bacon, fat removed
  • 1 stalk celery, diced
  • 2 large potatoes (500g), peeled and diced (1 cm)
  • 2 cups (500ml) water
  • 1 tablespoon maize cornflour
  • 2 cups Vitasoy Soy Milky Lite
  • 440g can corn kernels, drained
  • 1 tablespoon parsley, chopped
  • 4 shakes pepper
  • Chives to garnish
Instructions
  1. n a large saucepan, lightly fry bacon and celery but do not brown. Add potato and cook for 1 minute, stirring to prevent sticking Add water and cover and simmer for 10 minutes.
  2. Mix cornflour with ¼ cup of Vitasoy Soy Milky Lite. Pour the remaining Vitasoy Soy Milky Lite into the saucepan and then stir in the blended cornflour.
  3. Cook for 5 minutes on a low heat (Do not boil). Add corn, parsley and pepper.
  4. Serve and sprinkle with chopped chives.
Nutritional Analysis – Amount per Serve
Energy 937.6kJ
Protein 11.5g
Total Fat 6g
Saturated Fat 1.7g
Carbohydrate 29.6g
Sugar 4.3g
Sodium 659.3mg
Calcium 113.9mg