FULL TIME CHOWDER

FULL TIME CHOWDER

A remake of a classic - this chowder has lots of tasty additions to make a really filling full time meal.

INGREDIENTS

SERVES: 4

1 onion

2 medium potatoes

1 tbsp vegetable oil 

1 tin of cream of mushroom soup

1 mug of water

1 reduced salt vegetable stock cube

1 small tin of sweetcorn

½ mug macaroni pasta

4 slices of wafer-thin ham

METHOD

1: Peel and roughly chop the onion, then peel the potatoes and cut them into cubes.

2: Heat the vegetable oil in a large saucepan. Once hot, add the onion and cook for 6-8 minutes, stirring occasionally, until softened and starting to turn golden brown. Next, add the potatoes and cook for another 3-4 minutes. 

3: Add the tin of soup to the pan, along with 1 mug of water, and then crumble in the stock cube. Drain the tin of sweetcorn and then add this to the pan too. Give everything a good stir and bring it to the boil.

4: Add the pasta to the pan and reduce the heat so it’s bubbling gently at a simmer for 12-15 minutes, until the potatoes are tender and the soup has thickened a little.

5: Roughly cut up the ham and then add this to the pan to warm through. Sprinkle over a bit of pepper, if you like, and spoon into bowls to serve

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INGREDIENTS

SERVES: 4

1 onion

2 medium potatoes

1 tbsp vegetable oil 

1 tin of cream of mushroom soup

1 mug of water

1 reduced salt vegetable stock cube

1 small tin of sweetcorn

½ mug macaroni pasta

4 slices of wafer-thin ham

METHOD

1: Peel and roughly chop the onion, then peel the potatoes and cut them into cubes.

2: Heat the vegetable oil in a large saucepan. Once hot, add the onion and cook for 6-8 minutes, stirring occasionally, until softened and starting to turn golden brown. Next, add the potatoes and cook for another 3-4 minutes. 

3: Add the tin of soup to the pan, along with 1 mug of water, and then crumble in the stock cube. Drain the tin of sweetcorn and then add this to the pan too. Give everything a good stir and bring it to the boil.

4: Add the pasta to the pan and reduce the heat so it’s bubbling gently at a simmer for 12-15 minutes, until the potatoes are tender and the soup has thickened a little.

5: Roughly cut up the ham and then add this to the pan to warm through. Sprinkle over a bit of pepper, if you like, and spoon into bowls to serve

Share this Recipe

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  • email

Print

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Save this Recipe