VEGETABLE CHOWDER

VEGETABLE  CHOWDER:   

Onthe table in 40 min   

                                                 

INGREDIENTS:

20  g butter
1  medium (150g) onion, chopped
2  cloves garlic, crushed
3  bacon rashers, chopped
1-1/2  cups ( 375ml) vegetable stock
1  stick  celery, chopped
1  medium (120g) carrot, chopped
1  medium (200g) potato, chopped
1/2  medium (200g) kumara, chopped
2X130  g  cans corn kernels, drained
2  tbsp plain flour
1-3/4   cups (430ml) milk
2  tbsp chopped fresh thyme
1  tbsp  Dijon mustard
1/4  cup (60ml) cream
1/2  cup (40g) finely grated parmesan cheese

METHOD:

• Combine butter, onion, garlic and bacon in large microwave -safe bowl; cook, uncovered, on HIGH (100%) 5 minutes, stirring once during cooking.
• Reserve 1/4 cup (60ml) stock, add remaining stock to bowl with celery, carrot, potato, kumara and corn; cook, covered, on HIGH (100%) 12 minutes, stirring once during cooking.
• Add blended flour and reserved stock, milk, thyme and mustard; cook,uncovered, on HIGH (100%) about 5 minutes or until soup boils and thickens slightly, stirring once during cooking.
• Stir in cream; serve sprinkled with parmesan cheese.