Potato and corn chowder© This corn chowder provides a warm end to a cold day with a great creamy taste. Main Print this recipe Details Serves: Serves 6Number of ingredients: 8 IngredientsTo prep: 20 Minutes PrepTo cook: 15 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1245kJProtein: 10gFat (total): 13g- Saturated Fat: 2gCarbohydrate (total): 33g- Sugar : 5gFibre: 6gSodium: 288mg Ingredients 1 large onion, diced, 6 medium potatoes, scrubbed and diced 4 cups water 2 cups whole corn kernels 2 teaspoons low-sodium broth/stock powder 1 cup raw cashews 1 cup water Chopped parsley or diced scallions/green onions Method Place onion and potatoes in water and bring to a boil. Reduce heat and simmer until potatoes are cooked. Add corn and stock, and return to a boil. Meanwhile, blend cashews with 1 cup of water in a blender, until smooth and creamy. When soup comes to a boil, add cashew mix. Rinse blender with a little water and add this to soup Reduce heat to simmer for a few minutes until heated through. Garnish with parsley or scallions.
