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Shredded pork & sweetcorn chowder
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Serves: 2
400g pack slow cooked pork shoulder with a date & five spice sauce
450g pack Cooks’ Ingredients Vegetable & Kale Soup Mix
500ml pack Cooks’ Ingredients Chicken Stock
1 whole sweetcorn (150g kernel weight)
170ml tub essential Single Cream
25g pack flat leaf parsley, chopped
Waitrose 1 Sourdough Rolls, to serve
Preheat the oven to 200°C, gas mark 6. Cook the pork according to pack instructions, reserving the drained meat juices. Shred the pork and mix into the reserved juices.
Meanwhile, remove the barley sachet from the soup mix and fry the vegetables for 5 minutes, stirring occasionally. Add the barley and stock, bring to the boil and simmer covered for 15 minutes. At the same time, griddle the sweetcorn for 7-8 minutes, turning occasionally until charred. Cut the corn kernels off with a sharp knife.
Add the sweetcorn, cream, pork and most of the parsley to the chowder, season well and warm through for 1-2 minutes. Divide between the bowls and scatter the remaining parsley. Serve with warm crusty sourdough rolls.
Typical values per serving:
Energy |
2,684kJ 639kcals |
---|---|
Fat | 22g |
Saturated Fat | 11g |
Carbohydrate | 65g |
Sugars | 16g |
Protein | 42g |
Salt | 2.4g |
Fibre | 6.1g |
This recipe was first published in Wed Feb 13 14:19:30 GMT 2019.
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