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  • December 2010
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Sweet Corn Chowder

The cookbooks picture

From: The Illustrated Quick Cook


  • 2 Tbls Olive Oil
  • 2 Onions, finely chopped
  • 6-8 Medium Potatoes, cut bite-size chunk
  • 2 12oz Cans of Corn
  • 5 Cups Hot Vegetable Stock
  • Handful Flat Parsley, chopped
  • 4 Tbls Heavy Cream (only at serving time)


  • Heat oil in saucepan. Use a pot large enough to hold all of the ingredients.
  • Add onions and cook for 6-8 minutes until soft. Season w/ salt and pepper
  • Add potatoes and cook on low for 5 minutes
  • Add corn
  • Add all stock, bring to boil and simmer for 15 minutes until potatoes are fork tender
  • Cool completely¬†before transferring to freezer safe containers.
  • Good for 3 months
  • To serve, defrost in fridge overnight. Heat in saucepan until hot. Stir in cream.

Serves 8


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