Sweetcorn chowder with gammon

Sweetcorn chowder with gammon

Serve this substantial soup for a simple supper or satisfying lunch

By , 21 September 2015

(3 votes)

Sweetcorn chowder with gammon

  • 45 Mins

  • Serves: 4

Nutritional Info
Each 391g serving contains

  • Energy

    1608KJ

    384KCAL

    19%

  • Fat

    17g

    med

    25%

  • Saturates

    5.6g

    low

    28%

  • Sugars

    9g

    low

    10%

  • Salt

    2.4g

    high

    40%
1
of your 5-a-day
of your reference intake.
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

  • 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.

  • 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.

  • 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.

  • Stir in the sweetcorn and gammon, bring back to the boil and simmer very gently for another 5 minutes. Season with black pepper.

  • 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.