Chowder

Corn and Mussel Chowder

| roeliaschoeman

I hang my head in shame – no post in 3 months… crazy!  But I think most people feel like me – this year is simply going too fast.  May, June and July simply seems like a blur!  Phew…  Anyway, time to get back on track!  Here we go 🙂

This soup is super tasty and super easy to prepare!

Corn and Mussel Chowder

150g chopped onion

10ml olive oil (lemon infused – or add a good squirt of lemon juice)

1 chopped chilli (can be omitted)

500ml chicken stock

400g frozen corn (pour boiling water over and leave to stand for a few minutes)

400g potato (cubed)

400g mussel meat

Salt and Pepper to taste

Fresh coriander or parsley to serve

 

Fry chopped onions in olive oil until soft.  Add potato cubes and chicken stock and simmer until soft.  Add 1/2 of corn and liquidise soup with handblender.  Add rest of corn and mussel meat, season.  Simmer on medium heat for about 5 minutes (mussel meat cooks quickly)

Serve with fresh coriander or parsley.

 

Serves 4.

1 Serving = 1 Prot, 2 CC, 1/2 Fat, 1/2 Veg

 

 

 

 

 

Carrot, Sweet Potato and Chickpea Chowder

| roeliaschoeman

80g chopped onions

120g carrots (I used baby carrots)

200g sweet potato, cut into chunks

5ml olive oil

5ml mild curry powder

25o ml veggie stock

Salt and Pepper to taste

70g tinned chickpeas

Curry Carrot Sweet Potato and Chickpea Chowder

Fry onions in olive oil until soft, add curry powder and fry for another minute or two.  Add sweet potato and carrots, top up with veggie stock.  Season to taste.  Simmer until soft – top up with more stock if needed, depending how thick you like the chowder to be, liquidise.  Pour back into pot and simmer for another 5 minutes.  Serve with fresh parsley or coriander.

Serves 1

2 Veg, 1 Fat, 1 Prot