Ravioli with squash & crunchy crumbs
Turn a pack of ravioli into a stunning meal with a little help from BBC Good Food
Corn chowder
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 25g butter
- 1 small onionfinely chopped
- 1 small garlic clovecrushed
- 1 stick celerychopped
- 1 small green pepperdeseeded and cubed
- 1 large potatocubed
- 600ml semi-skimmed milk
- 300ml vegetable stock
- 300g can sweetcorndrained and rinsed
- few drops Tabasco sauce
- 2 tbsp chopped fresh chivesto serve
For the croutons
- 2 thick slices breadcrusts removed and cubed
- 2 garlic clovescrushed
- 2 tbsp olive oil
Nutrition: per serving
- kcal395
- fat17g
- saturates6g
- carbs52g
- sugars6g
- fibre4g
- protein12g
- salt1.73g
Method
step 1
Heat butter in a pan, then cook onion, garlic, celery, pepper and potato for 5 mins. Stir in milk and stock, bring to the boil, then simmer for 15 mins. Stir in corn, cook for 3 mins, then add Tabasco and seasoning.
step 2
For the croûtons, place the bread in a bowl with the garlic, oil and some salt, toss well. Heat a non-stick pan, then gently cook cubes until golden and crisp. Serve the soup topped with the chives and croûtons.
