Zucchini and corn chowder
- Serves 4
- Prep time: 5 mins | Cooking time: 20 mins
A great way to make the most of the low produce prices during the summer season - and it freezes well so you can enjoy it into the autumn.
Recipe by: New World
Ingredients
1 tablespoon butter or margarine
4 spring onions, chopped
3 tablespoon flour
3 cups milk
3 cups grated zucchini (leave the skin on)
400g can creamed corn
1 chicken flavoured stock cube, crumbled
¾ teaspoon salt
Fresh parsley for garnish
Method
Saute onions in butter in a saucepan for 2 minutes, stir in flour, remove from heat and gradually add milk then the remaining ingredients.
Stir over medium heat until mixture boils, simmer for 6 minutes.
Garnish with fresh parsley and serve.