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
4
- 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.
