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Spring vegetable chowder
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1 litre vegetable stock from Kallo Very Low Salt Vegetable Stock Cubes
300g essential Waitrose New Potatoes, sliced
195g can essential Waitrose Sweetcorn, drained
400g can essential Waitrose Butter Beans, drained
2 sticks essential Waitrose Green Celery
1 bunch essential Waitrose Salad Onions, cut into 2cm slices
25g pack flat leaf parsley, chopped
100g pack essential Waitrose British Ham
1. Boil the stock in a large saucepan, add the potatoes and cook for 7-8 minutes. Add the sweetcorn, butter beans and celery, then cook for 5 minutes.
2. Add the salad onions and cook for 1-2 minutes. Stir in the parsley and ham, then season to taste.
Typical values per serving:
This recipe was first published in April 2012.