Enjoy your favourite meals, anytime
|4||rashers (100g)||shortcut rindless bacon, chopped finely|
|1||(150g)||medium brown onion, chopped finely|
|¼||cup (35g)||plain flour|
|1||cup (250mL)||skim milk|
|1½||cups (375mL)||chicken or fish stock|
|2||(400g)||medium potatoes, peeled, cut into 1cm pieces|
|310||ml||can corn kernels, drained and rinsed|
|350||g||mixed seafood or seafood marinara mix|
|300||ml||CARNATION Lite Cooking Cream|
|2||tbsp||finely chopped chives|
Heat oil in a large heavy based saucepan over medium- high heat; add bacon and cook 3-4 minutes or until browned slightly; add onion and garlic, cook until fragrant and translucent.
Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add combined milk and stock; stir constantly until mixture boils and thickens; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.
Stir in corn and marinara mix and CARNATION Lite Cooking Cream. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper. Ladle soup into bowls. Serve sprinkled with chives, and with crusty white bread if desired.
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