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Zucchini & corn chowder

Serves 4
Prep time: 5 minutes
Cooking time: 20 minutes

A great way to make the most of the low produce prices during the summer season - and it freezes well so you can enjoy it into the autumn.



  • 1 tablespoon butter or margarine
  • 4 spring onions, chopped
  • 3 tablespoon flour
  • 3 cups milk
  • 3 cups grated zucchini (leave the skin on)
  • 400g can creamed corn
  • 1 chicken flavoured stock cube, crumbled
  • ¾ teaspoon salt
  • Fresh parsley for garnish
View the method
  1. Saute onions in butter in a saucepan for 2 minutes, stir in flour, remove from heat and gradually add milk then the remaining ingredients.
  2. Stir over medium heat until mixture boils, simmer for 6 minutes.
  3. Garnish with fresh parsley and serve.
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