• 7servings
  • 55minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30g margarine

  2. 125g celery, chopped

  3. 160g onion, chopped

  4. 825ml chicken stock

  5. 475g peeled potatoes, cubed

  6. 1 (340g) tin sweetcorn

  7. 1 (130g) tin diced green chillies

  8. 3 (25g) packets white sauce mix

  9. 500ml milk

  10. 150g Kraft processed cheese slices, unwrapped and chopped

  11. scotch bonnet chillies, chopped to taste

Instructions Jump to Ingredients ↑

  1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.

  2. Add chicken stock; bring to the boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.

  3. Stir in sweetcorn and chillies; return to the boil. Dissolve white sauce mix in milk; stir into boiling mixture. Add cheese and chillies (if using); cook and stir over low heat until cheese is melted.


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