Gammon, sweetcorn and potato chowder

Gammon, sweetcorn and potato chowder

This warm and satisfying chowder works just as well with chunks of white fish or smoked haddock.

By , 21 September 2015
Gammon, sweetcorn and potato chowder
  • Ready in: 40 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 389g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt high
  • Energy 1453KJ 347KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 374kJ/89kcal.
  • 250g unsmoked gammon steak
  • 2 tbsp oil
  • 1 medium onion, finely chopped
  • 250g potatoes, peeled and cut into large chunks
  • 300ml chicken stock
  • 450ml whole milk
  • 200g frozen sweetcorn
  • 1 level tbsp cornflour
  • 2 tbsp fresh parsley, chopped
  • Crusty bread, to serve
  • Grill the gammon until just cooked. Leave to cool slightly, then cut into cubes.

  • Heat the oil in a pan. Cook the onion over a medium heat for 3-4 minutes. Add the potatoes and cook for a further 2-3 minutes, stirring before pouring over the stock and milk.

  • Bring to a simmer and cook for 10 minutes or until the potatoes are tender.

  • Stir in the sweetcorn and gammon, bring back to the boil and simmer gently for a further 5 minutes. Season to taste.

  • Mix the cornflour with 3 tbsp cold water until smooth. Stir into the pan and simmer for 2 minutes. Add half the parsley and sprinkle the rest on top. Serve with crusty bread.