Corn and Ham Broth
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,013 mg | (25 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 Tbsp sunflower oil
- 1 Tbsp butter
- 1 onion (finely chopped)
- 1 cup cooked ham (diced)
- 2 carrots (peeled and diced)
- 3 cups white potatoes (peeled and diced)
- 2 cups canned Sweet corn (drained)
- 4 cups vegetable stock (hot)
- flat-leaf parsley (chopped)
- salt
- freshly ground Black pepper
Product recommendation
Stir in a generous drizzle of cream just before serving for a creamy chowder.
Preparation steps
1.
Heat together the oil and butter in a large saucepan set over a moderate heat until hot.
2.
Add the onion, ham, carrot, and potato, frying for 5 minutes until the vegetables are softened.
3.
Stir in the sweetcorn, stock, and half of the parsley. Cook until simmering, and then cook for a further 10 minutes until the potato and carrot are tender.
4.
Season to taste, ladle into bowls, and garnish with the remaining parsley.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
