Scottish Soup Broth Food and Drink Ideas
Corn Chowder recipe
This is a traditional recipe for a hot soup or chowder. This recipe has many variants and is often handed down from generation to generation. Try to use fresh vegetables where available.
- 25g (1 oz)margarine
- l large onion, peeled and chopped
- 125g (4 oz) bacon, roughly chopped
- 25 g (1 oz) flour
- 1.1 litres (2 pints) vegetable or chicken stock
- 225 g (8 oz) potatoes, peeled and cut into 1 cm dice
- 325 g (11 & 1/2 oz) can sweetcorn, drained
- 150 ml (5 fl oz) Elmlea Single
- Salt and black pepper
- Parsley, to garnish
Melt margarine in large saucepan and saute onion with bacon until onion is soft. Stir in flour. Gradually add the stock and bring to the boil stirring continuously. Add the potatoes and simmer for about 15 minutes until tender.
Stir in sweetcorn and cream. Season well and heat through without boiling. Serve garnished with parsley.
- Servings 6-8
- Preparation Time 10 mins
- Cooking Time 20 mins
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For US to UK equivalents for food weights and measurements see this rough guide
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