| Type | Per person |
|---|---|
| Energy | 515 kcal |
| Fat | 30 gr |
| of which saturated | 5 gr |
| Carbohydrates | 40 gr |
| of which sugars | 20 gr |
| Fibres | 10 gr |
| Protein | 20 gr |
| Salt | 0 gr |
Corn chowder with spicy bread bars and peanuts
Lunch
Soup
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 1 onion |
| 1 thin leek |
| 3 teaspoons curry powder without salt |
| 2 tablespoons liquid margarine |
| 300 grams of corn |
| chilli powder or paprika |
| 2 whole-wheat slices of bread |
| 100 ml semi-skimmed milk |
| 2 tablespoons unsalted peanuts |
| 1 tablespoon 100% peanut butter |
Preparation
Corn chowder is a thick and creamy corn soup. The recipe comes from the United States. The soup gets thinner by adding a little water and milk. Really worth trying!
- Clean the onion and leek. Cut the onion into shreds and the leek into rings.
- Fry the onion and half the leeks with the curry in the margarine until fragrant.
- Add ¾ of the corn and 200 ml of water and bring to the boil. Cook the soup for 10 minutes.
- Toast the sandwiches brown and cut into strips. Sprinkle some chilli or paprika on top.
- Puree the soup with a hand blender or in a food processor. Thin the soup with some milk.
- Coarsely chop the peanuts.
- Stir the peanut butter into the soup.
- Add the rest of the leeks and the corn and bring the soup back to the boil.
- Sprinkle with the peanuts and serve with the strips of bread.
Source: Netherlands Nutrition Centre
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Nutritional values
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