Zucchini & Corn Chowder
Create a creamy zucchini and corn chowder to enjoy as a filling lunch or first course. Garnish with freshly chopped parsley and baked tortilla strips if you like.
Ingredients
- 1 tablespoon margarine
- 4 shallots, chopped
- 2 tablespoon plain flour
- 3 cup milk
- 3 small zucchini, grated
- 310 gram can creamed corn (about 11 ounces)
- 10 gram stock (a little over 1 tablespoon)
- salt
Instructions
- Place margarine and shallots in a saucepan and saute for 1 minute.
- Stir through the flour, then cook for further minute.
- Remove from heat and gradually add milk, then remaining ingredients.
- Stir over medium heat until the mixture boils and thickens.